Asparagus with Spanish Romesco

Asparagus with Spanish Romesco by

Jonathan Ammons


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


  • 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.