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Grilled Asparagus with Fire Roasted Pepper Romesco

For the Romesco Sauce


  • 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


  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


  • 2 bunches       Thin Asparagus

  • 1-2 tbsp           Olive Oil

  • to taste             Salt & Pepper


  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.)


  • cook’s knife

  • food processor

  • grill (or oven/sheet pan) & tools

  • prep bowls