2 lbs. asparagus, trimmed
1/4 cup grapeseed oil or other neutral flavored oil
Salt and pepper to taste
1 cup Marcona almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 to 3 tablespoons Sambal Olek (see note below)
2 cups roasted red peppers, chopped
Salt to taste
For the Romesco sauce:
Put all ingredients into a blender jar and process until smooth. Decant sauce into a clean glass jar with lid. Sauce will keep in the refrigerator for up to 1 week.
For the asparagus:
Mix the asparagus with the oil, salt pepper. Grill asparagus the barbeque, turning once. Cook until tender, about 5 minutes. Place on platter. Serve with lRomesco sauce ladled over top.
SOURCE: Chef Ken MacDonald of Edgar’s at Quail Lodge in Carmel Valley