With a little kick of chilli and a roasted almond flavour,
romesco makes a lively complement to seafood, and also a tasty dip
2 bunchesasparagus, peeled, trimmed2witlof, leaves separatedRomesco1red capsicum4long red chillies2Roma tomatoes, halved60 ml (¼ cup) extra-virgin olive oil110 gmblanched almonds4anchovy fillets60 ml (¼ cup)Sherry vinegar1 tspsmoked paprika1 clovegarlic, coarsely chopped
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.
Meanwhile, blanch asparagus for about 2-3 minutes, refresh then drain well and serve with romesco and witlof leaves.