Name: Romesco with asparagus and witlof
Yield: 6
Ingredients: 2 bunches asparagus, peeled, trimmed; 2 witlof, leaves separated; Romesco; 1 red capsicum; 4 long red chillies; 2 Roma tomatoes, halved; 60 ml extra-virgin olive oil (¼ cup); 110 gm blanched almonds; 4 anchovy fillets; 60 ml Sherry vinegar (¼ cup); 1 tsp smoked paprika; 1 clove garlic, coarsely chopped

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.

Ingredients

2 bunches asparagus, peeled, trimmed

2 witlof, leaves separated

Romesco

1 red capsicum

4 long red chillies

2 Roma tomatoes, halved

60 ml extra-virgin olive oil (¼ cup)

110 gm blanched almonds

4 anchovy fillets

60 ml Sherry vinegar (¼ cup)

1 tsp smoked paprika

1 clove garlic, coarsely chopped

Method

Main

1.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.

2.Meanwhile, blanch asparagus for about 2-3 minutes, refresh then drain well and serve with romesco and witlof leaves.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Geraldine Muñoz