Grilled Asparagus with Romesco Sauce
- 1- 1/2 lbs jumbo fresh asparagus, trimmed
- olive oil, as needed
- salt, as needed
- freshly ground pepper, as needed
- 3/4 cup drained, roughly chopped roasted red bell pepper (from a jar)
- 2 Tbs roughly chopped sundried tomato (packed in oil, drained)
- 2 1-inch slices baguette (about 1 ounce), lightly toasted, torn into pieces
- 2 Tbs almonds, blanched, slivered, and toasted
- 1 clove garlic, roughly chopped
- 1/2 Tbs white wine vinegar
- 1/2 Tbs chopped parsley, preferably Italian flat leaf
- 1/8 tsp salt
- 1/8 tsp crushed red pepper or to taste
- cool water, as needed
- Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
- To grill, brush asparagus with olive oil. On an outdoor or a stove-top grill over medium high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about minutes. Lightly season with salt and pepper. Cool.
- Meanwhile, in a food processor, puree roasted red bell pepper and next 8 ingredients. With machine running, drizzle in 1-1/2 tablespoons olive oil. If necessary, thin with 1 tablespoon water at a time until a thick, sauce-like consistency is achieved. Reserve.
- Recipe can be made ahead to this point. Refrigerate cooled asparagus and sauce, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
- To serve, arrange asparagus on a serving platter or individual plates; serve with Romesco sauce.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.