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.
- 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.
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