Our Grilled Asparagus with Romesco Sauce is a colorful and flavor packed side dish.
Summer grilling is in full swing. Our Grilled Asparagus recipe is served with a Spanish Romesco Sauce. You can blend up the sauce a day ahead of time and let the flavors blend. The recipe is below. Serve with some crispy bread to soak up the extra sauce.
June brought a few fun firsts at the cooking school.
We held our first Tweens & Teens camp. The kids amazed us with fierce knife and cooking skills.They tried new foods and went home with recipes to make for their family.
This week we are looking forward to our first Food Truck Mini Camp. Each day the teams will create a mini menu for their food truck. There are still a few spaces left – use code “Summerfun” for a 15% discount.
That same week we held our first Bachelor Chopped Competition. With three ingredients each team had to use, they jumped into the competition. Lot’s of smack talking and laughing as they prepared their meal. Each team presented to the judges before sitting down to eat what they prepared. After enjoying dessert, they headed off to continue the party.
For more info call us or use our contact form. If you make the Grilled Asparagus take a picture and tag us on Instagram. We’d love to see them!
One of our popular cooking class dishes featuring grilled asparagus served with a romesco sauce. So good, they will soak up the rest of the sauce with crusty bread.
2 dried ancho chile soaked in water for 30 minutes, drained, seeded and coarsely chopped
1/2cup whole almonds, toasted
1/2cup crustless sourdough bread, cut into cubes
9 medium plum tomatoes, cut into wedges
3 tablespoon sherry vinegar
3–4 tablespoons olive oil
2 medium red chiles, seeded and coarsely chopped
5lbs asparagus, ends trimmed off
3 tablespoon olive oil
1/4cup sliced almonds, toasted
Coarse sea salt and black pepper
Place all ingredients for the romesco sauce in a small bowl, along with 1 teaspoon of salt and a good grind of black pepper. Transfer to a food processor and blitz to form a paste. Place in a small plan and warm through just before serving.
Bring a medium saucepan of salted water to a boil and add the asparagus. Blanch for 1-2 minutes, until a dente, then drain and refresh under cold water. Set aside to dry.
Place a ridged grill pan over high heat. Toss the asparagus with the olive oil and 1 teaspoon of salt and grill for 1-2 minutes so both sides get scorched. Plate the asparagus, either on a bed of the romesco sauce or with the sauce on the side, and drizzle the balsamic mix over the asparagus. Wonderful served with grilled shrimp or chicken.
Recipe based on a recipe in NOPI cookbook by Yotam Ottolenghi and Sami Tamimi
Where we came from often influences the food we make. In many cultures recipes are passed down from generation to generation. When they are in the right mood kids love to hear bits and pieces of family history and they have already chosen family favorites that they love us to make. Recipes are such a…
This recipe is perfect for fall or winter when you’re craving something warm and comforting. It’s also great as a healthy alternative to traditional Thanksgiving dinner recipes. There is nothing better than a hot bowl of soup on a cool day. I have made Butternut Apple Soup in the past, but I’m always on the lookout…
This is comfort food at it’s best. Beef Bourguignon is a slow-cooked beef served over a bed of creamy mashed potatoes. My nephew is home from college and he loves a good meal. We have long bonded over food and great conversation. It’s a perfect combo, I love to cook and he loves to eat….
Last week we got together with Keith and his family. To celebrate I baked a Raspberry Browned Butter Tart. Keith and I have been friends since we were babies. We played on the lawn after church and had pool parties with our families growing up. He knew my secret -as a child I was…
This summer my niece has made “pasta with cheese” or fettuccine alfredo, her favorite dish. Last night I decided to try a light version, inspired by a Cooking Light recipe. I used bowtie pasta and added grilled chicken and broccoli to make a healthier dish for kids. The lightened version has less butter and substitutes…
Last month I spent a long weekend in New Orleans. My friend Deanna and I felt it was our duty to try out our way through town and I will be sharing my weekend guide next week. I couldn’t wait one day more to share my new favorite salad that was inspired by my trip. This…