Grilled Asparagus with Romesco Sauce

Ingredients

Romesco Sauce Ingredients:
• 3 medium tomatoes (about 450 g or 1 lb)
• 1 medium red bell pepper (about 150 g or 5 oz, or use jarred roasted bell pepper)
• 1 head of garlic
• 1 large dried ñora pepper (or substitute with ñora paste or dried ancho/California chili)
• 80 g (½ cup) lightly toasted almonds
• 80 g (½ cup) lightly toasted hazelnuts
• 4 tbsp (60 ml) extra virgin olive oil, plus extra for drizzling
• 1 tbsp (15 ml) Jerez vinegar (sherry vinegar)
• 1 tsp (5 g) smoked paprika
• ½ tsp (2 g) salt, or to taste
• 1 slice stale bread (about 30 g or 1 oz), broken into chunks
Grilled Asparagus Ingredients:
• 450 g (1 lb) fresh asparagus, trimmed
• 1-2 tbsp (15-30 ml) extra virgin olive oil
• ¼ tsp (1.5 g) salt
• ¼ tsp (0.5 g) black pepper

Cooking Instructions

- Romesco Sauce Instructions:

Preheat oven: Set to 200°C (400°F).

Prepare vegetables: Remove the outer skin from the garlic bulb, keeping cloves in their individual skins. Trim the top off the garlic cloves. Cut tomatoes in half horizontally. Place garlic, tomatoes, and red bell pepper (if not using jarred) in a roasting dish. Drizzle with about ½ tbsp (7.5 ml) olive oil and a pinch of salt.

Roast: Bake for 25-30 minutes until soft and slightly charred. Let cool.

Toast nuts: In a dry skillet over medium heat, lightly toast almonds and hazelnuts until slightly golden, about 2-3 minutes per side. Set aside.

Toast bread: In the same skillet, heat 1 tbsp (15 ml) olive oil. Add bread chunks and cook until golden on both sides, about 2-3 minutes. Remove from heat.

Blend: Peel cooled tomatoes and bell pepper (if roasted). Squeeze garlic cloves from their skins. Add tomatoes, bell pepper, garlic, toasted nuts, bread, ñora pepper (or substitute), smoked paprika, salt, and 3 tosp (45 ml) olive oil to a food processor. Blend until smooth.

Adjust: Add Jerez vinegar and additional olive oil (1-2 tbsp or 15-30 ml) to reach desired consistency. Taste and adjust salt as needed.

- Grilled Asparagus Instructions:

Preheat grill: Set to medium-high heat (about 200°C or 400°F).

Season asparagus: In a bowl, toss asparagus with olive oil, salt, and pepper.

Grill: Place asparagus on the grill. Cook for 8-10 minutes, turning occasionally, until slightly tender with charred edges.

Serve: Transfer asparagus to a platter and serve with romesco sauce on the side or drizzled over.

Chef's Note

Enjoy!