- Cook Time
- Prep Time
- 6 ServingsServings
- 1-1/2 pounds jumbo fresh California 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 tablespoons roughly chopped sundried tomato (packed in oil, drained)
- 2 1- inch slices baguette (about 1 ounce), lightly toasted, torn into pieces
- 2 tablespoons blanched, slivered almonds, toasted
- 1 clove garlic, roughly chopped
- 1/2 Tablespoon white wine vinegar
- 1/2 tablespoon chopped parsley,preferably Italian flat leaf
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper or to taste
- tablespoons of cool water, as needed
1 Blanch asparagus in a frying pan large enough to hold asparagus in one layer Bring approximately 3 inches of water to a boil.
2 Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
3 Drain on paper towel; cool.To grill, brush asparagus with olive oil.On an outdoor or a stove-top grill over mediumhigh heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes.
4 Lightly season with salt and pepper. Cool. Meanwhile, in a food processor, purée roasted red bell pepper and next 8 ingredients.
5 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.
6 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.
7 To serve, arrange asparagus on a serving platter or individual plates; serve with Romesco sauce.
Source: California Asparagus Commision