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Ingredients
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Vegetables
Romesco Sauce
Cheese
Method
Preparation of Asparagus
- 1
Trim the Asparagus
Wash the asparagus thoroughly. Using a sharp knife, trim off the tough ends of the asparagus spears, about 1-2 inches from the base.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
Preparation of Romesco Sauce
- 3
Blend the Ingredients
In a food processor, combine the roasted red peppers, almonds, garlic cloves, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
Assembly
- 4
Plate the Asparagus
Arrange the blanched asparagus on a serving platter.
- 5
Add Romesco Sauce
Spoon the romesco sauce generously over the asparagus.
- 6
Crumble Goat Cheese
Crumble the goat cheese evenly over the top of the asparagus and romesco sauce.