An easy tapa (with the aid of a food processor or blender), The asparagus and romesco sauce complement each other well.
1. Set aside the white asparagus. All you'll need to do with these is open the jar.
2. For the romesco sauce, pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with the same slow determination and continue to process until as smooth as desired.
3. Spread the romesco sauce on a plate and place asparagus atop the sauce.
Recipe adapted from Bon Appetit.
Comments will be approved before showing up.