Romesco with asparagus and witlof


With a little kick of chilli and a roasted almond flavour, romesco makes a lively complement to seafood, and also a tasty dip for crudités.

You'll need

2 bunches asparagus, peeled, trimmed 2 witlof, leaves separated   Romesco 1 red capsicum 4 long red chillies 2 Roma tomatoes, halved 60 ml (¼ cup) extra-virgin olive oil 110 gm blanched almonds 4 anchovy fillets 60 ml (¼ cup) Sherry vinegar 1 tsp smoked paprika 1 clove garlic, coarsely chopped

Method

  • 01
  • For romesco, preheat oven to 200C. Place capsicum, chillies and tomatoes in a bowl with 2 tsp olive oil, toss and season to taste. Scatter in a roasting tray, then add almonds to the same tray, but keep separate. Roast, turning capsicum and chillies occasionally, until golden. Remove almonds after 15-20 minutes; capsicum, chillies and tomato after 25 minutes. Cool slightly, then peel capsicum and chillies, discarding as many of the seeds as desired. Transfer to a blender, add almonds and remaining ingredients, and blend until smooth. Makes about 1¼ cups.
  • 02
  • Meanwhile, blanch asparagus for about 2-3 minutes, refresh then drain well and serve with romesco and witlof leaves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2013

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