Name: Grilled Asparagus with Romesco Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

Grilled Asparagus with Romesco Sauce

Prep Time 5

Cook Time 15

Total Time 20

Print Recipe Pin Recipe

Servings

Ingredients

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

Instructions

Preparation

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