Recipe for an Asparagus side dish with Romesco Garnish
10 small Rosa tomatoes, halved
1 clove garlic, finely chopped
1 tbsp. olive oil
40 g raw, unsalted almonds, toasted and chopped
1 red pepper, roasted and skin removed
2 tbsp. toasted whole wheat bread crumbs
1 tbsp. Italian parsley, chopped
½ lemon, zested and finely chopped
1 tsp red wine vinegar
300 g asparagus
10 ml olive oil
Combine the tomatoes, olive oil and garlic, and allow to marinate for 10 minutes.
Roast the tomatoes for about 20 minutes in a hot oven until they are soft, but still hold
Combine the breadcrumbs with the roasting juices from the tomatoes and peppers, and
add the parsley and chopped lemon zest, as well as the red wine vinegar.
Trim the stalky ends of the asparagus. If they are quite thick, steam them briefly before
grilling. Otherwise, dress the asparagus with the 10 ml olive oil immediately.
Warm a griddle pan and grill the asparagus just before serving.
The asparagus should have some char marks, but still be firm (al dente).
Plate the asparagus with tops to one end of the platter.
Place the peppers over the asparagus stems, top with the breadcrumb mixture and the
almonds, and garnish with the tomatoes.
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Recipe created by the Vitality HealthyFood Studio. Visit their website to book courses and more.