This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce, makes an eye-catching combo.
Makes 12 servings
1 2/3 cups (12 ounces) prepared roasted red bell pepper
1/4 cup (3 ounces) sun-dried tomatoes (packed in olive oil) drained, then roughly chopped
2 ounces, 1-inch slices baguette
1/4 cup blanched, slivered almonds, toasted
3 cloves garlic, roughly chopped
1 tablespoon white wine vinegar
1 tablespoon chopped Italian parsley
1/4 teaspoon or to taste crushed red pepper
salt as needed
water as needed
freshly ground pepper as needed
olive oil as needed
36 each (about 2 1/2 pounds) extra-large fresh California asparagus, trimmed, then blanched
In a food processor, puree roasted red pepper, sun-dried tomato, baguette, almonds, garlic, vinegar, parsley, and crushed red pepper. With motor running, drizzle in 1/3-cup olive oil. If necessary, thin with 1 tablespoon of water at a time until a thick sauce-like consistency is achieved. Season with salt and pepper to taste, reserve.
Per Order:
Brush 3 asparagus spears with oil; season lightly with salt and pepper. Grill, over medium-high heat, turning frequently, until asparagus is lightly browned and tender-crisp. Arrange on a serving plate; serve with 1/4 cup Romesco Sauce on the side.
Source: California Asparagus Commission