Roasted bell peppers and ground almonds boost the sauce’s flavor and works well with fresh asparagus!
Blanched Asparagus in Romesco Sauce
Roasted bell peppers and ground almonds boost the sauce's flavor and works well with fresh asparagus!
Ingredients
Blanched Asparagus in Romesco Sauce
- 2 bundles asparagus (spears), cleaned and trimmed
- Pepper
- 3 tablespoons extra virgin olive oil
- 1 Table Spoon Garlic minced
- 1 1/2 to 2 cups canned tomatoes cubed
- 3 tablespoons Japanese breadcrumbs (Panko) toasted
- 1 piece red bell pepper roasted, skinned, and cubed
- 1/3 Cup ground almonds toasted until light brown
- red pepper flakes
- 1/4 Cup extra virgin olive oil
Instructions
- Season asparagus spears with salt and pepper. Bring a pot of water to a boil and blanch the asparagus spears. Immediately plunge asparagus in an ice bath to stop the cooking process. Drain water and transfer asparagus to a platter; set aside.
- Make the romesco sauce: heat oil in a saucepan and sauté garlic until aromatic. Add cubed tomatoes, including juices. Bring to a boil, then lower heat and simmer for 20 minutes. Season with salt and freshly ground pepper.
- Add breadcrumbs and red bell peppers, then bring to a boil again. Lower heat and simmer for another 10 minutes. add ground almonds and red pepper flakes. Continue simmering for another 5 minutes. Remove from heat; pour in extra virgin olive oil.
- To serve, pour the romesco sauce over asparagus, but make sure not to cover the asparagus tips.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
