Grilled Asparagus with Romesco Sauce

Grilled Asparagus Romesco Sauce
Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

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.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources