White Asparagus with Romesco Sauce

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An easy tapa (with the aid of a food processor or blender), The asparagus and romesco sauce complement each other well. So well, in fact, people will taste this and say, "Wow... wow, this is good." Enjoy the impressed looks sent your way.

White Asparagus with Romesco Sauce

Total Time: 15-20 minutes. 

Ingredients

• 1 jar - extra thick white asparagus D.O. Navarre (about 8 spears)

for romesco sauce (servings: 1 1/2 cups)

• 1 or 2 piquillo peppers
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato purée
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons sherry vinegar
• 1 teaspoon piment d'Espelette
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil
• sea salt and freshly ground black pepper

Directions

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, or, serve atop slices of toast as you see above. Crackers also work, or those little packaged mini toasts. Really, whatever crunchy carbohydrate you might want to give a try will probably do well.

4. Eat.

For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.

Recipe adapted from Bon Appetit.

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