GRILLED ASPARAGUS WITH FIRE ROASTED PEPPER ROMESCO RECIPE

Grilled Asparagus with Fire Roasted Pepper Romesco

For the Romesco Sauce

Ingredients

• 2 large           Red Bell Peppers, sliced

• ½ cup             Hazelnuts, toasted

• 2 cloves         Garlic, peeled & trimmed

• ½ cup              Fire Roasted Diced Tomatoes

• ½ tbsp            Chili Powder

• 1 tbsp             Smoked Paprika

• 2 tbsp            Red Wine Vinegar

• ¾ cup            Olive Oil

Directions

1. Heat the grill to med-high heat & grill the pepper slices on both sides for a few minutes until tender & nicely grill marked. (You can also do this on the stove with a pan, if you don’t have access to a grill)

2. Place the peppers & the rest of the ingredients into a food processor. Turn on the processor & puree into smooth sauce. Season with salt & pepper.

For the Grilled Vegetables

Ingredients

• 2 bunches       Thin Asparagus

• 1-2 tbsp           Olive Oil

• to taste             Salt & Pepper

 Directions

1. Toss the asparagus with the olive oil and season with salt & pepper.

2. Place the vegetables onto a well oiled med-high grill & cook for a couple of minutes on each side until tender. Season with salt & pepper, and serve with the Romesco sauce.

3. If you don’t have access to a grill, you can roast the asparagus on a sheet pan in the oven at 425 degrees F for 11-14 minutes—until just tender (based on the thickness of the asparagus.)

Equipment

• cook’s knife

• food processor

• grill (or oven/sheet pan) & tools

• prep bowls