Roasted Asparagus with Romesco Sauce


Local asparagus is in!!! To me, this is the real sign that spring is here. We will be obsessively eating asparagus for the next few weeks, it’s one of our traditions… “When they pick it, we will eat it”

We also still have some matzoh left over, so I decided to make the romesco sauce as I would have if it was during Passover. That means using matzoh in place of bread. This results in a sauce that is not quite smooth, it remains slightly chunky.

The roasted asparagus is great on its own, but it is even better with the romesco. A happy flavor combo in your mouth.

Roasted Asparagus with Romesco Sauce

Roasted asparagus from Ina Garten, Romesco Sauce from Joy of Kosher

Asparagus

2 lbs fresh asparagus (locally grown)

olive oil

Kosher salt & freshly ground black pepper

Romesco Sauce

1 cup whole or sliced almonds

1 sheet of matzoh or 1 slice bread

8 oz jar roasted red pepper

2 cloves garlic

1/4 cup red wine vinegar

Kosher salt & freshly ground black pepper

1 plum tomato, quartered

1/4 cup olive oil

Directions

Asparagus

Preheat the oven to 400F.

Break off the tough ends of the asparagus and, if they are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer an sprinkle liberally with salt and pepper.

Roast the asparagus for 25 minutes, until tender but still crisp.

Romesco Sauce

Toast the almonds in a medium skillet over medium heat until they are golden brown, about 3-4 minutes. If using bread, toast it.

Rip the toast or break the matzoh into a few pieces and put in the bowl of a food processor. Add the toasted almonds, red peppers, garlic, red wine vinegar, tomato, salt and pepper.

Start processing; pour the olive oil in in a steady stream while the machine is running. Process until all the ingredients are ground and the mixture is pretty smooth (the bread will get smoother than the matzoh will).

Serve the sauce on the asparagus and enjoy!

Serves 8.

Categories: Asparagus, Kosher, Passover, Recipe, Vegetarian | 2 Comments

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2 thoughts on “Roasted Asparagus with Romesco Sauce

  1. Saw a platter of roasted asparagus and romesco sauce in our local deli the other day and wondered about it, as this sauce new to me. Thanks so much for the recipe. This is the first time I’ve seen a sauce made with bread; now I’m curious to learn more about its origins.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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