Romesco with asparagus and witlof


  • Serves 6 people

With a little kick of chilli and a roasted almond flavour, romesco makes a lively complement to seafood, and also a tasty dip for crudités.

  • 2 bunches asparagus, peeled, trimmed
  • 2 witlof, leaves separated
  • Romesco
  • 1 red capsicum
  • 4 long red chillies
  • 2 Roma tomatoes, halved
  • 60 ml (¼ cup) extra-virgin olive oil
  • 110 gm blanched almonds
  • 4 anchovy fillets
  • 60 ml (¼ cup) Sherry vinegar
  • 1 tsp smoked paprika
  • 1 clove garlic, coarsely chopped
01   For romesco, preheat oven to 200C. Place capsicum, chillies and tomatoes in a bowl with 2 tsp olive oil, toss and season to taste. Scatter in a roasting tray, then add almonds to the same tray, but keep separate. Roast, turning capsicum and chillies occasionally, until golden. Remove almonds after 15-20 minutes; capsicum, chillies and tomato after 25 minutes. Cool slightly, then peel capsicum and chillies, discarding as many of the seeds as desired. Transfer to a blender, add almonds and remaining ingredients, and blend until smooth. Makes about 1¼ cups.
02   Meanwhile, blanch asparagus for about 2-3 minutes, refresh then drain well and serve with romesco and witlof leaves.
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