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Romesco Asparagus Salad

Asparagus Salad with Romesco

This salad combines a vibrant-looking and tasty romesco sauce and a Spanish roasted red pepper sauce with grilled white asparagus for an elegant presentation. You may have extra dressing, which can be used as a dip for bread, or works amazingly over roasted chicken, sh, or steak. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 bunch white asparagus
  • ½ cup plus 2 tablespoons extra virgin olive oil, such as colavita, divided
  • 1 12-ounce jar roasted red pepper
  • 2 cloves garlic
  • ½ cup almonds
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 package of spring mix lettuce


Preheat grill to medium heat.  

1. Brush 2 tablespoons olive oil over asparagus or place in shallow dish with oil so asparagus is generously coated. Place on grill and cook for three minutes per side.

2. In a blender or food processor, place roasted red pepper, garlic, almonds, tomato paste, vinegar, ½ cup evoo, salt, and pepper and blend until smooth.

3. Place spring mix on platter, top with grilled asparagus. Drizzle romesco dressing over asparagus.