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Grilled Asparagus with Romesco Sauce

  • Author: Cheri
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Diet: VegetarianDiet


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.


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
  • 34 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


  1. 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.
  2. 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.
  3. 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

  • Prep Time: 30 minutes
  • Inactive Time: 0 hours
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Cuisine: Spanish


  • Serving Size: 1 grams
  • Unsaturated Fat: 0

Keywords: grill, asparagus, romesco sauce