Courtesy of California Asparagus Commission
6Servings•15 Min.Prep Time•30 Min.Cook Time•
原料：
- 1 1/2 lb. jumbo fresh California asparagus, trimmed
- olive oil, as needed
- freshly ground pepper, as needed
- 3/4 c. drained, roughly chopped
- roasted red bell pepper (from a jar)
- 2 Tbsp. roughly chopped sundried
- tomato (packed in oil, drained)
- 2 1 in. slices baguette (about 1
- oz.), lightly toasted, torn into
- pieces
- 2 Tbsp. blanched, slivered almonds, toasted
- 1 clove garlic, roughly chopped
- 1/2 Tbsp. white wine vinegar
- 1/2 Tbsp. chopped parsley, preferably Italian flat leaf
- 1/8 tsp. salt
- 1/8 tsp. crushed red pepper or to taste
- Tbsps. of cool water, as needed
说明：
- Blanch asparagus in a frying pan large enough to hold asparagus in one layer Bring approximately 3 in. of water to a boil. Stir in 1 Tbsp.salt. Add asparagus. Cook
at a med. boil until slightly underdone, about 3 min. depending on thickness. Drain on paper towel; cool.
- To grill, brush asparagus with olive oil. On an outdoor or a stove-top grill over medium-high
heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 min. Lightly season with salt and pepper. Cool. Meanwhile, in a food processor, purée roasted red bell pepper and next 8 ingredients.
With machine running, drizzle in 1 1/2 Tbsp. olive oil. (If necessary, thin with 1Tbsp. water at a time until a thick, sauce-like consistency is achieved.) Reserve. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and sauce, tightly sealed, if serving more than 2 hr. later. Return to room temperature before continuing.)
- To serve, arrange asparagus on a serving platter or individual plates; serve with reserved Romesco sauce.
营养：
| 成分 | 数值 |
|---|
| Calories | 90 |
| Calories From Fat | 50 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Total Carbs | 9g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 210mg |