A delicious pepper and tomato dip from the Catalonian region of Spain, romesco combines sweet and spiced flavours to make it positively addictive. If you don’t have a griddle pan you can boil or steam the asparagus instead.
You can make the romesco sauce up to a day ahead, which makes these easy toasts a great starter if you're entertaining guests.
Griddle the asparagus and toast the bread on the BBQ if you want to take it outside.
If you have any sauce leftover, then it works wonderfully with a piece of fish or chicken.
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Yields:
6
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
318
Ingredients
Romesco Sauce
100 g blanched almonds
300 g flame-roasted red peppers from a jar (drained weight), we used The Greek Kitchen
75 g sun-dried tomatoes in oil (drained weight)
1 1/2 Tbsp. sherry or red wine vinegar
1 tsp. hot or sweet smoked paprika
2 garlic cloves, peeled
1 Tbsp. extra virgin olive oil, plus extra to drizzle and brush
To serve
300 g fine asparagus spears, woody ends trimmed
flaked sea salt, to sprinkle
6 long slices rustic bread
Directions
Step 1Toast the almonds in a dry frying pan over low heat for 4-6min, until golden. Tip into a food processor with the peppers, tomatoes, vinegar, paprika, 1 garlic clove, 1tbsp oil and plenty of seasoning. Whizz to a chunky paste. Scrape into a bowl, cover and set aside at room temperature.
Step 2Heat a griddle pan over high heat. Griddle the asparagus, in batches if needed, for 7-8min, until charred but still firm (they will continue to soften on cooling). Remove to a plate, drizzle over some oil and sprinkle with a little sea salt. Set aside until needed.
Step 3To serve, lightly brush the bread on both sides with oil. Griddle or toast under the grill for 1-2min per side (in batches if needed). Halve the remaining garlic clove and rub the cut sides over the hot toasts. Divide toasts between 6 plates and spread a little romesco sauce over each. Top with asparagus and serve with remaining sauce on the side.
Get ahead:
Make the romesco sauce a day ahead; cover and chill. Griddle asparagus up to 2hr ahead; cool, cover and keep at room temperature. To serve, allow sauce to come up to room temperature for 1hr; stir to recombine. Complete recipe.
Per serving:
Calories: 318
Protein: 12g
Total fat: 15g
Saturates: 2g
Carbs: 32g
Total sugars: 4g
Fibre: 6g
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