Grilled California Asparagus with Romesco Sauce
Ingredients
- 1 1/2 lbs. large or jumbo fresh California asparagus, trimmed
- Olive oil, as needed
- Salt, as needed
- 3/4 C. drained rough-chopped roasted red bell pepper (from a jar)
- 2 Tbs. rough-chopped sun-dried tomato (packed in oil, drained)
- 2 1-inch slices baguette (about 1 ounce), lightly toasted, torn into pieces
- 2 Tbs. blanched, slivered almonds, toasted
- 1 clove garlic, roughly chopped
- 1/2 Tbs. white wine vinegar
- 1/2 Tbs. chopped parsley, preferably Italian flat leaf
- 1/8 tsp. salt
- 1/8 tsp. crushed red pepper or to taste
- Cool water, as needed
Directions
Brush asparagus with olive oil, sprinkle with salt and grill over medium-hot heat, turning frequently until browned, hot and tender-crisp, 4 to 6 minutes depending on size. Cool. In a food processor, puree roasted red bell pepper and next 8 ingredients. With machine running, drizzle in 1 1/2 Tbs. of olive oil. If necessary, thin with 1 Tbs. of water at a time until a thick, sauce-like consistency is achieved.
