Roasted Asparagus with Hazelnut Romesco Sauce
| Yield: | 8 Servings |
| Categories: | Vegetables |
| SAUCE | ||
| 1 | lg | Red bell pepper |
| 1/2 | c | Hazelnuts, shelled |
| 1 | Dried ancho chile | |
| 1 | Clove garlic, coarsely chopped | |
| 2 | ts | Sweet paprika |
| 1/4 | ts | Cayenne |
| 1 | tb | Tomato paste |
| 2 | tb | Sherry, or red wine vinegar |
| 1/4 | c | Olive oil |
| 1/4 | ts | Salt |
| ASPARAGUS | ||
| 2 | lb | Asparagus |
| 1 | tb | Olive oil |
| 1/8 | ts | Salt |
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