Special Diets

Grilled Asparagus with Romesco Sauce

• From: California Asparagus Commission

Ingredients

• 1- 1/2 lbs jumbo fresh asparagus, trimmed

• olive oil, as needed

• salt, as needed

• freshly ground pepper, as needed

• 3/4 cup drained, roughly chopped roasted red bell pepper (from a jar)

• 2 Tbs roughly chopped sundried tomato (packed in oil, drained)

• 2 1-inch slices baguette (about 1 ounce), lightly toasted, torn into pieces

• 2 Tbs almonds, blanched, slivered, and toasted

• 1 clove garlic, roughly chopped

• 1/2 Tbs white wine vinegar

• 1/2 Tbs chopped parsley, preferably Italian flat leaf

• 1/8 tsp salt

• 1/8 tsp crushed red pepper or to taste

• cool water, as needed

Sun-dried tomatoes, almonds and garlic make a traditional Romesco sauce and a delicious accompaniment to grilled asparagus.

Directions

• Blanch asparagus in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
• To grill, brush asparagus with olive oil. On an outdoor or a stove-top grill over medium high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about minutes. Lightly season with salt and pepper. Cool.
• Meanwhile, in a food processor, puree roasted red bell pepper and next 8 ingredients. With machine running, drizzle in 1-1/2 tablespoons olive oil. If necessary, thin with 1 tablespoon water at a time until a thick, sauce-like consistency is achieved. Reserve.
• Recipe can be made ahead to this point. Refrigerate cooled asparagus and sauce, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
• To serve, arrange asparagus on a serving platter or individual plates; serve with Romesco sauce.