Description
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.
Ingredients
Units
Scale
- 2 dried ancho chile soaked in water for 30 minutes, drained, seeded and coarsely chopped
- 1/2 cup whole almonds, toasted
- 1/2 cup 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
- 5 lbs asparagus, ends trimmed off
- 3 tablespoon olive oil
- 1/4 cup sliced almonds, toasted
- Coarse sea salt and black pepper
Instructions
- 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.
Notes
Recipe based on a recipe in NOPI cookbook by Yotam Ottolenghi and Sami Tamimi
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Spanish
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0