YIELD: 12 servings
3 lbs. jumbo fresh asparagus, trimmed and blanched
as needed olive oil
as needed salt
as needed freshly-ground pepper
11/2 cups roasted red bell peppers (if jarred, drain first)
1/4 cup sundried tomatoes, roughly chopped (oilpacked, drained)
4 slices baguette, cut 1-in. (2 ozs.) per piece, lightly toasted, torn
1/4 cup blanched, slivered and toasted almonds
2 cloves garlic, roughly chopped
1 Tbsp. white wine vinegar
1 Tbsp. parsley, chopped
1/4 tsp. salt
1/4 tsp. crushed red pepper
as needed cool water
- Brush asparagus spears with olive oil and grill over medium heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper; cool.
- For the sauce: In a food processor, puree roasted red bell pepper and next 8 ingredients (through crushed red pepper). With machine running, drizzle in 3 Tbsps. olive oil. If necessary, thin with 1 Tbsp. water at a time until a thick, sauce-like consistency is achieved.
- Serve asparagus with Romesco sauce on top or on the side.
Recipe and photo from California Asparagus Committee.