Grilled California Asparagus with Romesco Sauce Recipe

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Recipes.net Team Published: May 15, 2020 Modified: September 17, 2020
Grilled California Asparagus with Romesco Sauce Recipe

With sun-dried tomato and white wine vinegar, this asparagus is truly gourmet.

How To Make Grilled California Asparagus with Romesco Sauce

This recipe is one of the best spring and summer dishes that you should try making at home.

  • 1½ lbs fresh California asparagus (trimmed)
  • Olive oil (as needed)
  • Salt (as needed)
  • ¾ cup red bell pepper (from a jar, drained rough-chopped roasted )
  • 2 tbsp rough-chopped sun-dried tomato (packed in oil, drained)
  • 2 1 inch baguette (about 1 ounce, lightly toasted, torn into pieces)
  • 2 tbsp blanched (slivered almonds, toasted)
  • 1 clove garlic (roughly chopped)
  • ½ tbsp white wine vinegar
  • ½ tbsp parsley (preferably Italian flat leaf)
  • ⅛ tsp salt
  • ⅛ tsp red pepper ( or to taste, crushed )
  • water (as needed, Cool )
  1. Brush asparagus with olive oil, sprinkle with salt, and grill over medium-hot heat, turning frequently until browned, hot, and tender-crisp for 4 to 6 minutes depending on size. Cool.

  2. In a food processor, puree roasted red bell pepper together with the other ingredients.

  3. With machine running, drizzle olive oil.

  4. If necessary, thin with 1 tablespoon of water at a time until a thick, sauce-like consistency is achieved.

How To Make Grilled California Asparagus with Romesco Sauce

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This recipe is one of the best spring and summer dishes that you should try making at home.

Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Serves:
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Ingredients

  • lbs fresh California asparagus, trimmed
  • Olive oil, as needed
  • Salt, as needed
  • ¾ cup red bell pepper, from a jar, drained rough-chopped roasted
  • 2 tbsp rough-chopped sun-dried tomato, packed in oil, drained
  • 2 1 inch baguette, about 1 ounce, lightly toasted, torn into pieces
  • 2 tbsp blanched, slivered almonds, toasted
  • 1 clove garlic, roughly chopped
  • ½ tbsp white wine vinegar
  • ½ tbsp parsley, preferably Italian flat leaf
  • tsp salt
  • tsp red pepper, or to taste, crushed
  • water, as needed, Cool

Instructions

  1. Brush asparagus with olive oil, sprinkle with salt, and grill over medium-hot heat, turning frequently until browned, hot, and tender-crisp for 4 to 6 minutes depending on size. Cool.

  2. In a food processor, puree roasted red bell pepper together with the other ingredients.

  3. With machine running, drizzle olive oil.

  4. If necessary, thin with 1 tablespoon of water at a time until a thick, sauce-like consistency is achieved.

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