Asparagus with Romesco Sauce

Asparagus with Romesco Sauce


1-1/2 pounds large fresh California asparagus, trimmed
Olive oil, as needed
Salt, as needed

Romesco Sauce:
3/4 cup drained, roughly chopped roasted red bell pepper
2 tablespoons sun-dried tomatoes
2 (1-inch) slices baguette, toasted
2 tablespoons blanched slivered almonds, toasted
1 garlic clove, roughly chopped
1/2 tablespoon white vinegar
1/2 tablespoon chopped parsley
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
Cool water, as needed

Brush the asparagus with the olive oil, sprinkle with salt and broil over
medium hot heat. Turn frequently, until browned, hot and tender-crisp, about
4 to 6 minutes. Let cool.

To make the Romesco Sauce: In a food processor, puree the roasted red bell
pepper and next 8 ingredients. With machine running, drizzle in 1-1/2
tablespoons of olive oil. If necessary, thin with 1 tablespoon of water at a
time until a thick, sauce-like consistency is achieved. Arrange the
asparagus on a serving platter or individual plates; serve with Romesco