Grilled asparagus with the Catalan Romesco sauce, a lusty Spanish sauce, makes a fine accompaniment to a tapas--or any other meal.

Ingredients

4	plum tomatoes, roasted in oil
2	red bell peppers, roasted in oil
1/2	onion, roasted in oil
4	tbs. extra virgin olive oil
1	cup almonds
4	garlic cloves, peeled
1	bell peppers
2	tbs. vinegar
1	tbs. paprika
1	oz. bread

Directions

1. Preheat oven to 350F.
   
   
2. To make Romesco: Roast tomatoes,
   
   
3. peppers and onions in 1 tablespoon olive
   
   
4. oil to coat until soft, about 45 minutes.
   
   
5. Remove from oven, and, when cool enough
   
   
6. to handle, peel vegetables and set aside.
   
   
7. Heat 2 tablespoons oil in a skillet over
   
   
8. medium heat. Brown almonds and garlic,
   
   
9. and remove from skillet; set aside. Fry
   
   
10. chiles for 2 minutes, remove from heat and
    
    
11. soak in water. Peel and seed chiles. In a
    
    
12. blender, combine remaining ingredients
    
    
13. with those already prepared, and puree
    
    
14. until almost smooth. Set aside.
    
    
15. Light coals for a charcoal fire, if using.
    
    
16. Alternatively, if using a stovetop grill, place it on cooktop ready to use.
    
    

Categories

Appetizers, Spanish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Low in sodium Very high in vitamin A Very high in vitamin C