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Griddled asparagus with romesco sauce recipe

3 ratings

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
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
198kcal 10%
Fat
17g 25%
Saturates
2g 11%
Sugars
2g 3%
Salt
0.3g 5%

of the reference intake
Carbohydrate 6g Protein 5.3g Fibre 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