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Griddled asparagus with romesco sauce recipe
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Charred on the outside but still crunchy to bite, griddled asparagus is one of life’s greatest culinary pleasures, especially when asparagus is in peak season. Served with romesco, a classic Spanish sauce, this recipe is a lovely addition to your fiesta spread. See method
Ingredients
- 1 tbsp olive oil
- 2 x 250g packs asparagus, trimmed
For the sauce
- 1 x 285g jar roasted peppers, drained
- 1/2 x 100g pack blanched almonds, toasted
- 1 garlic clove, crushed
- 1 tbsp sherry vinegar
- 1 tsp crushed red chilli flakes
- 25g (3/4oz) rustic white bread, crusts removed, torn into pieces
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 60ml (2fl oz) extra-virgin olive oil
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
820kj
198kcal
10%
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Fat
17g
25%
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Saturates
2g
11%
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Sugars
2g
3%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6g
Protein 5.3g
Fibre 0.5g
Method
- Put all the sauce ingredients (except the oil) in a food processor with a little salt. Blitz, adding the oil gradually, until a coarse paste forms. Tip into a bowl.
- Toss the asparagus in oil and cook in a hot griddle pan, in batches, for 3-4 minutes each side, turning with tongs, until charred. Serve with the sauce.
See more Spanish recipes