Grilled Asparagus with Romesco Sauce
This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce makes an eye-catching combo.
Ingredients
11⁄2 lb. fresh asparagus, trimmed, blanched if large or jumbo
Olive oil
Salt and freshly ground pepper, to taste
Romesco sauce
3⁄4 cup roughly chopped roasted red bell pepper
2 tbsp. roughly chopped oil-packed sun-dried tomatoes, drained
2 (1-in.) slices lightly toasted baguette, torn
2 tbsp. toasted blanched slivered almonds
1 clove garlic, chopped
1⁄2 tbsp. white wine vinegar
1⁄2 tbsp. chopped parsley
Crushed red pepper, to taste
Water, as needed
Steps
1. Brush asparagus with olive oil. Grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Season with salt and pepper; cool.
2. For romesco sauce: In food processor, puree red pepper with 1⁄8 teaspoon salt and next seven ingredients. With machine running, drizzle in 11⁄2 tablespoons olive oil. If necessary, thin with water, 1 tablespoon at a time.
3. Arrange asparagus on a platter; serve with sauce.