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Grilled Asparagus with Fire Roasted Pepper Romesco Recipe

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Ingredients

For the Romesco Sauce
  • 2 large Red Bell Peppers sliced
  • ½ cup Hazelnuts toasted
  • 2 cloves Garlic peeled & trimmed
  • ½ cup Fire Roasted Diced Tomatoes
  • ½ Tbsp Chili Powder
  • 1 Tbsp Smoked Paprika
  • 2 Tbsp Red Wine Vinegar
  • ¾ cup Olive Oil
For the Grilled Vegetables
  • 2 bunches Thin Asparagus
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste

Equipment

  • Cook’s knife
  • Food processor
  • grill (or oven/sheet pan) & tools
  • prep bowls

Method

For the Romesco Sauce
  1. Heat the grill to med-high heat & grill the pepper slices on both sides for a few minutes until tender & nicely grill marked. (You can also do this on the stove with a pan, if you don’t have access to a grill)
  2. Place the peppers & the rest of the ingredients into a food processor. Turn on the processor & puree into smooth sauce. Season with salt & pepper.
For the Grilled Vegetables
  1. Toss the asparagus with the olive oil and season with salt & pepper.
  2. Place the vegetables onto a well oiled med-high grill & cook for a couple of minutes on each side until tender. Season with salt & pepper, and serve with the Romesco sauce.
  3. If you don’t have access to a grill, you can roast the asparagus on a sheet pan in the oven at 425 degrees F for 11-14 minutes—until just tender (based on the thickness of the asparagus.)

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