Asparagus with Romesco sauce

Asparagus with Romesco sauce

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

  2. Step 2

    Heat the oil in a non-stick frying pan. Toast the bread, nuts and almonds until golden brown, season with salt. Place ¼ of the mixture into a blender, set aside the remainder.
  3. Step 3

    Romesco sauce
  4. Step 4

    Heat the oil in the same pan. Add the onion and garlic, sauté briefly. Add the tomatoes and chilli flakes, cook for approx. 3 mins., allow to cool slightly. Add the tomatoes, peppers, 3 tbsp of the retained oil, vinegar, paprika and salt to the bread in the blender, puree until smooth.
  5. Step 5

  6. Step 6

    Heat the oil in the same pan. Add the asparagus, stir fry for approx. 5 mins. all over, remove. Add a dash of oil to the pan. Stir fry the baby asparagus for approx. 3 mins., return the asparagus to the pan, season. Add the vinegar, cook for approx. 3 mins. Plate up the asparagus, spoon the sauce over the top, sprinkle with the reserved topping.