Asparagus with Romesco Sauce

Asparagus with Romesco Sauce

4.5 12 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

blanched almonds
30 g
blanched hazelnuts
25 g
garlic clove unpeeled
1
water
500 g
green asparagus woody ends removed
350 - 400 g
extra virgin olive oil
20 g
sweet paprika
1 ½ tsp
roasted red peppers, preserved drained, reserving 20 g oil, cut in pieces
100 g
tomatoes quartered
80 g
fresh red chilli (optional) halved, deseeded
½
red wine vinegar
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 6 g

Energy 917 kJ / 222 kcal

Fat 19 g

Carbohydrates 5 g

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