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.
Course Side Dish
Cuisine Spanish
Keyword asparagus, grill, romesco sauce
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Total Time 35 minutesminutes
Servings 10
Author Cheri
Ingredients
2dried ancho chile soaked in water for 30 minutesdrained, seeded and coarsely chopped
1/2cupwhole almondstoasted
1/2cupcrustless sourdough breadcut into cubes
9medium plum tomatoescut into wedges
3tablespoonsherry vinegar
3-4tablespoonsolive oil
2medium red chilesseeded and coarsely chopped
5lbsasparagusends trimmed off
3tablespoonolive oil
1/4cupsliced almondstoasted
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