Griddled asparagus with romesco sauce recipe
Charred on the outside but still crunchy to bite, griddled asparagus is one of life’s greatest culinary pleasures, especially when asparagus is in peak season. Served with romesco, a classic Spanish sauce, this recipe is a lovely addition to your fiesta spread.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 198 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 2 x 250g packs asparagus, trimmed
For the sauce
- 1 x 285g jar roasted peppers, drained
- 1/2 x 100g pack blanched almonds, toasted
- 1 garlic clove, crushed
- 1 tbsp sherry vinegar
- 1 tsp crushed red chilli flakes
- 25g (3/4oz) rustic white bread, crusts removed, torn into pieces
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 60ml (2fl oz) extra-virgin olive oil
Each serving contains
- Energy
- 820kJ 198.0kcal
- Fat
- 17g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 6.0gProtein 5.3gFibre 0.5g
Method
- Put all the sauce ingredients (except the oil) in a food processor with a little salt. Blitz, adding the oil gradually, until a coarse paste forms. Tip into a bowl.
- Toss the asparagus in oil and cook in a hot griddle pan, in batches, for 3-4 minutes each side, turning with tongs, until charred. Serve with the sauce.
- See more Spanish recipes
