Asparagus with Romesco Sauce

Name: Asparagus with Romesco Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 30 g blanched almonds; 25 g blanched hazelnuts; 1 garlic clove; 500 g water; 350 - 400 g green asparagus; 20 g extra virgin olive oil; 1 ½ tsp sweet paprika; 2 pinches ground black pepper; 100 g roasted red peppers, preserved; 80 g tomatoes; 1 Tbsp red wine vinegar

4.5 (10 ratings)

Difficulty easy

Preparation time 10 min

Total time 30 min

Serving size 4 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 917 kJ / 222 kcal
Protein: 6 g
Carbohydrates: 5 g
Fat: 19 g