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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.
Total Time: 15-20 minutes.
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.
4. Eat.
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Recipe adapted from Bon Appetit.
Donostia Foods conservas, premium canned foods from Spain, as featured at the aptly named Donostia in New York, have made the Saveur 100 for 2015 at number 15. The annual guide is a collection of "inventive chefs, oddball ingredients, and ingenious tips" that are making the writers and editors glad to be eating and cooking today. As noted in the magazine:
The availability of top-quality Spanish conservas (preserved foods) is changing the way we think about canned ingredients. Restaurants like Donostia in New York City and Aatx in San Francisco are serving foods right from the tin -- and you should, too.
See more of the Saveur 100 in the Jan./Feb. issue and saveur.com.