Roasted asparagus with Romesco is one of spring and summer’s greatest and easiest pleasures. Go on. See for yourself.
This roasted asparagus with romesco recipe proves that everything is better with dip. The Spanish-inspired sauce is a combination of peppers, tomatoes, and, in a contemporary riff on the classic, almond butter, that makes an earthy, slightly spicy, and magnificent match for roasted asparagus.–Angie Zoobkoff
HOW TO USE LEFTOVER ROMESCO
This recipe makes more romesco sauce than you’ll need for the roasted asparagus. And trust us, this is a good thing. A very good thing. The creamy dip is a spectacularly simple and effortless way to liven up countless things when you’re lacking ingredients or time or both. We’ve listed a few ideas although we’d love to hear what you did with your extra sauce. Just let us know in a comment below.
- Relied on as a dip for grilled vegetables (especially charred spring onions!)
- Spread on sandwiches
- Drizzled onto simply broiled or seared or grilled seafood, poultry, or meat
- Tossed with warm pasta
Roasted Asparagus with Romesco
- Quick Glance
- 25 M
- 40 M
- Serves 4
- For the romesco sauce
- 1 dried guajillo chile or ñora chile, stemmed and seeded (about 8 g)
- 1/4 cup sun-dried tomatoes, drained and blotted dry if they are packed in oil (40 g)
- 1/4 cup roasted piquillo or red bell pepper (55 g)
- 1/4 cup sherry vinegar (60 ml)
- 1/2 teaspoon kosher salt (2 g)
- 1/2 teaspoon smoked Spanish paprika (pimentón) (1 g)
- 2/3 cup chunky roasted almond butter (165 g)
- 3/4 cup olive oil (180 ml)
- For the asparagus
- 2 pounds large asparagus (about 2 bunches), bottom 2 inches (5 cm) trimmed off (908 g)
- 2 tablespoons olive oil (30 ml)
- Pinch of sea salt
- Freshly ground black pepper
- Prepare the oven
- 1. Preheat the oven to 400°F (200°C).
- Make the romesco sauce
- 2. Place the chile and tomatoes in a medium bowl and cover with 1/3 cup warm water. Allow them to sit for 15 minutes, or until they feel pliable and rehydrated. If the chile and tomatoes don’t feel softened and pliable after 15 minutes, go ahead and transfer them and their soaking liquid to a small saucepan set over medium-low heat and simmer until softened, about 5 minutes.
- 3. Toss the chiles and tomatoes with their soaking liquid, the piquillo peppers, vinegar, salt, and paprika into a food processor and blend until combined. Add the almond butter and oil and process until smooth. With processor running, drizzle in more oil as needed to reach the consistency you desire.
- Roast the asparagus
- 4. On a rimmed baking sheet, arrange the spears in a single layer. Drizzle them with the oil, season with salt and black pepper, and roast until they start to sizzle and brown, 10 to 18 minutes, depending on the thickness of your asparagus spears and just how charred you like your vegetables.
- 5. Serve the romesco in a small bowl with a drizzle of olive oil on top and the asparagus on the side for dipping.