Asparagus With Romesco Recipe

Toast nuts and prepare bread

Preheat oven to 350°F (175°C). Spread the Marcona almonds and hazelnuts on a rimmed baking sheet and toast 6–8 minutes, until fragrant and lightly golden. Remove and let cool slightly. Place torn bread in a small bowl and pour 2 tablespoons hot water over it to soften; let sit 5 minutes, then squeeze out excess liquid.

Blend romesco

In a food processor, combine the toasted Marcona almonds, toasted hazelnuts, softened bread, roasted red peppers, garlic clove, sherry vinegar, smoked paprika, kosher salt, and black pepper. Pulse to combine, then stream in 1/2 cup extra-virgin olive oil while the processor runs until you reach a thick, slightly coarse purée. Taste and adjust salt, acidity (add up to 1 tsp more vinegar if needed), or oil to reach a smooth but textured sauce—target a spoonable consistency.

Adjust and store

If the sauce is too thick, thin with 1–2 teaspoons warm water or additional olive oil. Transfer romesco to a bowl and let rest at room temperature for at least 15 minutes to meld flavors; it can be made up to 24 hours ahead and refrigerated (bring to room temp before serving).

Prepare asparagus

Trim the woody ends from the asparagus (about 1–2 inches). If stalks are thick, peel the lower third with a vegetable peeler to ensure tender texture. Reserve the top 3–4 inches of tips for presentation if you wish.

Cook asparagus

Bring a large skillet of water to a simmer or heat a heavy skillet over medium-high and add 1 tablespoon olive oil. For blanching: add a pinch of salt and simmer asparagus 2–3 minutes until bright green and just tender, then plunge into ice water to stop cooking and drain. For pan-searing: add asparagus to hot oiled skillet, season with 1/2 tsp salt, and cook, turning occasionally, 4–6 minutes until tender-crisp and lightly charred. Either method works; choose based on texture preference.

Dress asparagus

Place warm or room-temperature asparagus on a serving platter. Drizzle with 1 teaspoon fresh lemon juice and an additional 1 tablespoon olive oil; season lightly with a pinch more salt to taste. If blanched, pat dry thoroughly so sauce doesn't become watery.

Assemble the dish

Spoon 3–4 tablespoons of romesco sauce in a line or small pools on the platter. Lay asparagus spears atop or beside the sauce. Scatter the shaved raw asparagus ribbons over the spears for freshness and crunch.

Garnish and finish

Sprinkle the chopped toasted Marcona almonds and chopped toasted hazelnuts over the asparagus. Reserve a few whole nuts for visual accent. Add microgreens or small herb leaves, and finish with a small drizzle (about 1 teaspoon) of good extra-virgin olive oil and a final grind of black pepper. Serve immediately at room temperature.