Ingredients
Romesco Sauce
- ¼ cup olive oil
- 2 garlic cloves
- 1 large shallot, cut in half
- 1 roasted and peeled tomato (grilled, then peeled)
- 1 roasted, peeled, and seeded jalapeño (grilled, then peeled)
- 3 piquillo peppers (or 1 large roasted red pepper, peeled and seeded)
- 1 cup Marcona almonds
- 1 ounce sherry vinegar
- ¼ cup Italian parsley
- 1 piece firm white bread, about ¾ inch thick
- Water, as needed for blending
- Kosher salt, to taste
Grilled Asparagus
- 1 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- Kosher salt, to taste
Instructions
Romesco Sauce
- In a very small saucepan over low heat, add olive oil, garlic, and shallot. Cook until soft and tender.
- Drain, reserving the oil for other use.
- Add the roasted tomato, jalapeño, piquillo peppers, garlic, and shallot to a blender. Puree until smooth.
- Add the almonds, sherry vinegar, parsley, and bread to the blender.
- Pulse until smooth but slightly chunky, adding a tablespoon of water at a time if needed.
- Season with kosher salt to taste.
Grilled Asparagus
- Preheat the EGG for direct cooking at 400°F/204°C.
- Drizzle asparagus with olive oil and season with kosher salt.
- Grill asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
- Serve warm with romesco sauce.
