chargrilled asparagus with romesco sauce

its been a long time… and now i am back with slightly less to show for myself and probably slightly less interest from the people. but i push on – because i dont do it for the glory. so i made a romesco sauce. i think romesco is maybe the greatest most sublime combination of the most wonderful and simplest things available. i dont see how anything with rosemary, garlic, olive oil (theres very little you can do wrong after you have done that), roasted almonds, and roasted peppers – could ever go wrong. but i only ever once made this before and i made it as a crust not a sauce….the necessary consequence of which was it was a sandy texture. now i needed it wet and sauce like. so i threw in some oven roasted tomatoes and olive oil and that was it. in other news, theres this:
thats all. ring off.


about 300g roasted red pepper (2-3 peppers)

2 tomatoes

1 tbsp rosemary chopped

2 garlic cloves sliced

3 tbsp olive oil

50g almonds lightly toasted

50g white bread crumbs

first roast the peppers and the tomatoes. toss them with the garlic and rosemary, some olive oil, salt and pepper. roast on 180 degrees for an hour. or 100 degrees for two hours. the latter will give you a better result and a bigger electricity bill and a bigger hotness on a thirty degree day. the former works just fine.

in processor crush up almonds and breadcrumbs together. i dont have a processor so had the dubious pleasure of doing this in a mortar and pestle. i bashed up a bit of garlic and rosemary before add the the nuts and bread crumbs. when the peppers and tomatoes are done – process these with the nuts and bread crumbs til a paste. it will probably be a bit too thick. i did this bit in a blender – if its too thick add a bit of olive oil – in a steady stream until its the right consistency. season with salt and pepper.

for asparagus:

2 bunches asparagus

1 garlic clove finely sliced

1 tbsp olive oil

salt and pepper

blanch the asparagus in boiling salted water for a minute, then drain and refresh with cold water. toss with some garlic, olive oil, salt and pepper and then put on a very hot grill – turn it once or twice and then remove. eat with romesco. its lovely.

3 Responses to “chargrilled asparagus with romesco sauce”

  1. 1 jo November 22, 2010 at 11:49 am

    in the words of my dear departed boots (oh would that he were)-

    allez, neige, allez!



  2. 2 JJ November 22, 2010 at 12:23 pm

    the variations of shrimp paired with pumpkin are many — some better than others, as i just learned moments ago. my appetite is now sore at the sanctimony of these lofty explorations about an un-extraordinary theme. and here i’m left vanquished with a handful of peanuts, in awe and admiration of your elegance.

  3. 3 smoo December 4, 2010 at 11:57 pm

    What more can one say? Which is probably why nothing more has been said. It can’t be. But will be. But only when dear FATB next inspires our taste and visual senses. We are waiting eagerly. Thank you.

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