Grilled Asparagus With Orange Dressing And Romesco Sauce
- 30m Prep Time
- 40m Cook Time
- 1h 10mReady In
Grilled asparagus served with a tangy orange dressing and a rich Romesco sauce. This Spanish-inspired side dish features charred asparagus paired with a nutty red pepper sauce and citrus vinaigrette.
Ingredients
- 24 asparagus stalks peeled
- coarse sea salt
- olive oil for brushing
- toasted almonds
- 1 large red pepper
- 100 g peeled almonds lightly toasted
- 3 garlic cloves crushed
- 1 stale white bread
- 350 ml olive oil
- 14.8 ml tomato purée (paste)
- 9.86 ml paprika
- 50 ml brandy
- 29.6 ml sherry vinegar
- sea salt
- freshly ground black pepper
- 2 oranges juiced
- 100 ml olive oil
- 4.93 ml sherry vinegar
- 4.93 ml chopped chives
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 340 mg
- Iron: 4.77 mg
- Magnesium: 143 mg
- Phosphorus: 367 mg
- Potassium: 990 mg
- Zinc: 2.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- coarse sea salt
- toasted almonds
- 1 large red pepper
- 1 stale white bread
- 350 ml olive oil
- 14.8 ml tomato purée (paste)
- 9.86 ml paprika
- 50 ml brandy
- 29.6 ml sherry vinegar
- sea salt
- freshly ground black pepper
- 100 ml olive oil
- 4.93 ml sherry vinegar
- 4.93 ml chopped chives
Prepare
- Peel 24 asparagus stalks
- olive oil, for brushing
- 100 g peeled almonds, lightly toasted
- Crush 3 garlic cloves
- Juice 2 oranges
Let's Cook
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Step 1.
Roast the red pepper in a hot oven or under a hot grill (broiler) until the skin blackens and blisters, about 15 minutes. Transfer the pepper to a bowl, cover with plastic wrap, and let cool for about 10 minutes to loosen the skin.
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Step 2.
While the pepper cools, bring a large pot of salted water to a boil. Peel the asparagus stalks and trim the woody ends.
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Step 3.
When the pepper is cool enough to handle, cut it in half lengthwise, remove the seeds, and peel off the skin. Place the pepper flesh in a food processor with the toasted almonds, crushed garlic, and stale bread. Add half of the olive oil and blend to a purée.
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Step 4.
Add the tomato purée, paprika, brandy, and sherry vinegar to the food processor. With the motor running, slowly drizzle in the remaining olive oil to emulsify and thicken the sauce. Season with salt and pepper, then transfer to a bowl and chill in the refrigerator until needed.
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Step 5.
Blanch the asparagus in the boiling salted water until crisp-tender and just al dente, 6–8 minutes. Drain and set aside.
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Step 6.
While the asparagus blanches, make the orange dressing: bring the orange juice to a boil in a small saucepan and cook until reduced by half, about 15 minutes. Remove from heat, whisk in the olive oil and sherry vinegar, then stir in the chopped chives. Season with salt and pepper.
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Step 7.
Brush the blanched asparagus spears with olive oil and season with coarse sea salt. Grill over hot coals or on a hot griddle pan, turning once, until lightly charred and warmed through, about 1 minute per side.
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Step 8.
Serve the hot asparagus drizzled with the orange dressing, alongside the Romesco sauce, and scatter with toasted almonds.