This elegant spring dish pairs tender grilled asparagus with a bold, smoky Romesco sauce — a classic from Catalonia made with roasted red peppers, almonds, garlic, and sherry vinegar. The sauce’s deep flavor and velvety texture beautifully complement the char and sweetness of the asparagus. It’s a simple yet striking dish that works as an appetizer, side, or even a light vegetarian main course.
INGREDIENTS:
Asparagus:
2 lbs. asparagus, trimmed
1/4 cup grapeseed oil or other neutral-flavored oil
Salt freshly ground black pepper, to taste
Romesco Sauce:
1 cup Marcona almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 to 3 tablespoons Sambal Olek
2 cups roasted red peppers, chopped
Salt to taste
METHOD:
For the Romesco sauce:
Place the almonds, garlic, olive oil, sherry vinegar, Sambal Oelek, roasted red peppers, and salt in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning or acidity as desired.
Transfer the sauce to a glass jar or container, cover, and refrigerate for up to 1 week. Bring to room temperature before serving.
For the asparagus:
Preheat a grill or grill pan over medium-high heat. In a large bowl, toss the asparagus with oil, salt, and pepper to coat evenly.
Grill the asparagus, turning once, until tender and lightly charred, about 4–6 minutes depending on thickness.
To Serve:
Arrange the grilled asparagus on a platter. Spoon or drizzle the Romesco sauce over the top, or serve it on the side for dipping. Garnish with a sprinkle of toasted almonds or chopped parsley if desired.
SERVING SUGGESTIONS:
- Serve warm or at room temperature alongside grilled chicken, lamb, or fish.
- Toss the asparagus and Romesco with cooked farro or lentils for a hearty salad.
- Try it as part of a tapas spread with olives, crusty bread, and Spanish cheeses.
SOURCE: Chef Ken MacDonald of Edgar’s at Quail Lodge in Carmel Valley
