Shopping List
- 1 red bell pepper, quartered
- 1 large tomato (or several small ones)
- 5 cloves of garlic, peeled
- 1/4 cup of almonds
- 1 slice of day old bread
- 2 tsp paprika
- Salt & pepper to taste
- 3 Tbsp of olive oil
- 1 Tbsp sherry vinegar
- 1 bundle of asparagus
Instructions
- Roast the peppers, garlic, and tomatoes in a small skillet or sheet pan at 450 degrees until the peppers and garlic begin to blister and the skin
easily peels from the tomatoes -- about 10 -12 minutes. - Allow theingredients to cool and place them in a food processor with the toasted bread, almonds, olive oil, sherry vinegar salt, pepper, and paprika.
- Pulse until a thick puree forms.
- Heat a tiny bit of oil in a pan. Toss in the asparagus at a medium high heat, salt and pepper, and toss until the tips
start to blacken. - Remove, plate, and top with romesco.