| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 143 | 12g | 1.5g | 6g |
| sugars | fibre | protein | salt |
| 3g | 4g | 4g | 0.42g |
Why I Love Spanish Espárragos con salsa romesco
Espárragos con salsa romesco is a dish that tugs at my culinary heartstrings. While my recipes often draw from the bounty of the Rocky Mountains, the vibrant flavors of Spain never fail to exhilarate my taste buds. The first time I encountered this dish was during a trip to Barcelona with Gordon, where the green markets were bursting with fresh asparagus and the air was filled with the scent of roasted red peppers and garlic. It was love at first bite.
A Harmony of Flavors
What I adore most about Espárragos con salsa romesco is its brilliant harmony of flavors — the earthiness of grilled asparagus perfectly complemented by the rich, tangy romesco sauce. The base of roasted red bell pepper and ripe tomatoes brings a depth of sweetness, while minced garlic and toasted almonds add a nutty complexity. The sauce is what elevates this dish from simple to sublime, and it is quite versatile, pairing wonderfully with grilled meats or even as a dip for fresh bread.
This recipe reminds me of many evenings spent in the kitchen experimenting with rich, smokey sauces and fresh ingredients picked from the local farmers’ market. It’s no secret that romesco’s origins are deeply rooted in Catalonia, where this sauce is often paired with spring onions or “calçots.” You can find a similar harmony of flavors in dishes like grilled vegetables with chimichurri, though the romesco sauce boasts a unique toastiness from the almonds and a hint of heat from cayenne pepper, setting it apart.
Bringing a Taste of Spain Home
Making Espárragos con salsa romesco at home transports me back to that unforgettable Spanish sojourn. It’s a recipe that’s both comforting and exciting, encapsulating the essence of hearty mountain fare with an international twist. The preparation is straightforward, yet the flavors are anything but basic. The combination of olive oil, red wine vinegar, and smoked paprika create a sauce that’s robust and full-bodied. As a lover of game meats, I’ve found this romesco sauce pairs exceptionally well with venison or even grilled trout, adding a deliciously unexpected layer of flavor.
Many chefs have explored the heights of romesco sauce, but one who stands out is José Andrés. His approach to Spanish cuisine, particularly his devotion to showcasing traditional flavors with a modern twist, has been a significant inspiration. His culinary philosophy resonates with the way I approach recipes — respecting the classic while daring to innovate.
If you’re looking for a dish that’s as visually stunning as it is delightful on the palate, Espárragos con salsa romesco is an excellent choice. It’s a celebration of ingredients that are accessible yet extraordinary, making it perfect for a cozy dinner or a special occasion. Pair it with a glass of Tempranillo, and you’ve got yourself a feast that transports you straight to the heart of Spain.
What You’ll Need
- 2 pounds fresh asparagus
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 roasted red bell pepper, chopped
- 2 ripe tomatoes, peeled, seeded, and chopped
- 1/2 cup toasted almonds
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus and arrange them on a baking sheet. Drizzle with 1/4 cup olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Step Two
Roast the asparagus in the preheated oven for 15-20 minutes, or until they are tender and slightly browned. While the asparagus is roasting, proceed with the preparation of the romesco sauce.
Step Three
In a food processor, combine the roasted red bell pepper, chopped tomatoes, toasted almonds, minced garlic, red wine vinegar, paprika, and cayenne pepper. Blend until smooth and well combined.
Step Four
With the food processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until the mixture emulsifies and becomes a thick, smooth sauce. Season with salt and pepper to taste.
Step Five
Once the asparagus is done roasting, transfer them to a serving platter. Spoon the romesco sauce over the asparagus, or serve it on the side for dipping.
Step Six
Serve immediately while the asparagus is still warm, and enjoy your Espárragos con salsa romesco!
