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Grilled Asparagus with Homemade Romesco Sauce

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Pre-heat your oven to the bake/broil option and turn the heat to 210 C (410 F)
  2. 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
  3. 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
  4. 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
  5. Heat a grilling pan with a medium-high heat
  6. 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)
  7. Transfer the cooked asparagus to plate and drizzle the romesco sauce on top
  8. Enjoy!

Recipe Notes

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