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Griddled asparagus with romesco sauce recipe

Griddled asparagus with romesco sauce recipe

4 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

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
If you haven't got any white bread, try using brown instead

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

  1. 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.
  2. 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

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