Romesco also makes a great dip to have as an antipasto or on crostini.
Serves: 8
INGREDIENTS
1kg asparagus, ends snapped off and washed
1 tablespoon olive oil
1 slice (about 40g) good bread, crusts removed
1⁄2 cup whole blanched almonds, plus 1⁄4 cup extra for garnishing, toasted
1⁄2 cup hazelnuts, toasted and skins rubbed off
3 cloves garlic, chopped
1⁄4 teaspoon chili flakes
2 teaspoons sweet Spanish paprika
1 large red capsicum, roasted, skin and seeds removed
225g ripe tomatoes, roughly chopped
1⁄4 cup red wine vinegar
1⁄2 cup olive oil
sea salt and freshly ground black pepper
METHOD
Blanch the asparagus for 2 minutes in boiling water then drain and refresh in ice-cold water to halt the cooking process and retain its bright green colour. Dry on paper towels.
Heat the oil in a small sauté pan and fry the bread on both sides until golden.
In a food processor place the bread, nuts, garlic, chilli, and paprika and process until finely chopped. Add the capsicum, tomatoes, and vinegar.
Blend, then, with the motor running, add the oil in a slow, steady stream. Season to taste.
Arrange the asparagus on a platter and cover the bottom of the stems with some of the sauce.
Scatter over the extra almonds and serve the remaining sauce in a bowl. Serves 8
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!