Asparagus with Romesco garnish
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4 portions |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 10 ml olive oil
- 1 tbsp olive oil
- 300 g asparagus
- 1 tsp red wine vinegar
- 1/2 lemon zested and finely chopped
- 1 tbsp Italian parsley, chopped
- 2 tbsp toasted bread crumbs
- 1 red pepper, roasted and skin removed
- 40 g raw unsalted almonds, toasted and chopped
- 1 clove garlic, finely chopped
- 10 small rosa tomatoes, halved
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Cooking Instructions
- Combine the tomatoes, 1 tbsp. olive oil and garlic and allow to marinate for 10 minutes.
- Roast the tomatoes for about 20 minutes in a hot oven until the tomatoes are soft, but still holding their shape.
- Combine the crumbs with the roasting juices from the tomatoes and peppers and add the parsley and chopped lemon zest as well as the red wine vinegar.
- Trim the stalky ends of the asparagus. It they are quite thick, steam them briefly before grilling, otherwise dress the asparagus with the 10 ml olive oil immediately.
- Warm a griddle pan and grill the asparagus just before serving.
- The asparagus should have some charring marks, but still be a bit crisp (al dente).
- Plate the asparagus with tops to one end of the platter.
- Place the peppers over the asparagus stems, top with the breadcrumb mixture and the almonds and garnish with the tomatoes.
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