– Grilled Asparagus with Homemade Romesco Sauce –
Driving back to Spain from a family road-trip to Disneyland Paris, we stopped in this beautiful town called Figueres in northern Catalonia. After checking-in to the hotel, it was time for lunch, luckily, within a few steps from our hotel there was a beautiful little plaza that was filled with tables from different restaurants. We took a corner seat underneath an oak tree at one of the restaurants that offered the menu of the day for 10 Euros. Included as the first dish was grilled asparagus with homemade romesco sauce. I still remember the plate arriving to the table and me devouring it within minutes. It was so good, words truly cannot describe the dish. When I got home, I got to work on re-creating this dish, and ever since then, it has been a staple in my household. This is such a simple dish, yet it has so many complex flavors, it truly is a marriage made in heaven. Watch the video below on how to make these grilled asparagus with homemade romesco sauce, and be prepared to feast your tastebuds. Salud!
Watch the Video Below on How to Make Grilled Asparagus with Homemade Romesco Sauce
Grilled Asparagus with Homemade Romesco Sauce
- 2 Large Ripe Tomatoes
- 4 Cloves of Garlic
- 2 Slices of Baguette
- 6 Blanched Almonds
- 6 Raw Hazelnuts
- 1 Roasted Red Bell Pepper
- 1 Tsp Red Wine Vinegar
- 3 Tbsp Extra Virgin Spanish Olive Oil
- Fresh Asparagus
- Sea Salt
- Freshly Cracked Black Pepper
Pre-heat your oven to the bake/broil option and turn the heat to 210 C (410 F)
Cut an X on top of two tomatoes and add to a baking tray, cut a slit on 3 cloves of garlic and also add to the baking tray, also add 2 slices of baguette bread (about 1/2 thick) to the baking tray and add it to the oven, after 10 minutes remove the garlics and the bread, after another 20 minutes (30 minutes total) remove the tomatoes
Meanwhile, heat a non-stick frying pan with a medium heat and dry-roast 6 blanched almonds and 6 raw hazelnuts for about 4 minutes and set aside
Remove the skin from the tomatoes and the garlics and add to a food processor, also add the toasted bread and the toasted almonds and hazelnuts, then add 1 roasted red bell pepper (from a jar or you can roast your own), 1 clove of raw garlic, 1 teaspoon of red wine vinegar and 3 tablespoons of extra virgin Spanish olive oil, season everything with a generous pinch of sea salt and some freshly ground pepper, mix everything for 3 minutes in the food processor or until you form a thick puree, then transfer to a bowl
Heat a grilling pan with a medium-high heat
Cut off about 1-inch from the stalk of the asparagus, drizzle some extra virgin Spanish olive oil in the grilling pan and grill your asparagus until your liking, I like them a little charred (5-7 minutes)
Transfer the cooked asparagus to plate and drizzle the romesco sauce on top
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