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Grilled Asparagus with Romesco Sauce

Grilled Asparagus with Romesco Sauce
  • Duration
  • 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