Asparagus and spring onions with romesco sauce
Photo: CHRISTOPHER JONES
Romesco sauce is classically made with grilled red pepper and dried chilli pepper, resulting in a punchy, smokey sauce – but the raw, fresh version is lighter with summer veg, plus it is much quicker to make.
2 (with extra sauce)
- 1bunch asparagus
- 1 bunch spring onions
- 1 red pepper
- 1 mild chilli pepper (seeds removed)
- 30g pecans, walnuts, almonds or hazelnuts
- 3tbsp olive oil
- squeeze lemon juice
Turn the asparagus and spring onions in olive oil, sprinkle with salt and pop them on to the hot griddle. Cook, turning, until streaked with dark brown and tender.
Meanwhile, rip the pepper into small chunks (throw out the seeds and stalk) and the beaker of a handblender with put the chilli, nuts and oil in a squeeze of lemon juice and a pinch of salt. Whizz to a puree. Taste and adjust the seasoning. This will make a bit more sauce than you’ll need, but it is a brilliant dip for all sorts of veggies or with fish – store it in a screw top jar in the fridge.
Serve the asparagus and spring onions with the romesco sauce.
Recipe By Xanthe Clay