Gibraltar's Grilled Asparagus with Romesco Sauce (Espárragos a la Parrilla con Salsa Romesco de Gibraltar)

Espárragos a la Parrilla con Salsa Romesco de Gibraltar, or Gibraltar's Grilled Asparagus with Romesco Sauce, is a traditional dish from Gibraltarian cuisine that showcases the delicious flavors of fresh asparagus and a rich, nutty Romesco sauce.

Vegetarian Gluten Free Vegetable Side Dish Gibraltarian Grilled Asparagus Romesco Sauce
Gibraltar's Grilled Asparagus with Romesco Sauce (Espárragos a la Parrilla con Salsa Romesco de Gibraltar)

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup almonds, toasted
  • 2 roasted red bell peppers, peeled and seeded
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Drizzle the asparagus with olive oil, then season with salt and pepper.
  3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
  4. In a food processor, combine the almonds, roasted red bell peppers, garlic, tomato paste, and red wine vinegar. Pulse until finely chopped.
  5. With the food processor running, slowly pour in the extra virgin olive oil until the mixture is smooth. Season with salt to taste.
  6. Serve the grilled asparagus with the Romesco sauce on the side.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
10g
Protein
5g
Fat
10g

Supplies

Grill Tongs Food processor

Tools

Knife Cutting board

Serving suggestions

Serving suggestions: Serve the Espárragos a la Parrilla con Salsa Romesco as a side dish with grilled fish or chicken.

Tips & tricks

Tips: Make extra Romesco sauce to use as a dip for crusty bread or as a topping for grilled meats.

Cost

$10