Romesco with Grilled Asparagus
Recipe courtesy of Chef Michelle Bernstein.
Photo courtesy of Michael Pisarri.
1⁄4 cup olive oil
2 garlic cloves
1 large shallot, cut in half
1 roasted and peeled tomato (grilled then peeled)
1 roasted, peeled and seeded jalapeno (grilled then peeled)
3 piquillo peppers (or 1 large roast red pepper, peeled and seeded) 1 cup marcona almonds
1 ounce sherry vinegar
1⁄4 cup Italian parsley
1 piece of firm white bread, about 3⁄4 inch thick
A little water to run the blender
Kosher salt to taste
Add the garlic and shallot to the oil in a very small saucepan on low heat; cook until very soft and tender. Drain, and reserve the oil for other use. Add the tomato, jalapeno, piquillos, garlic, and shallot to the blender, puree until smooth. Add all other ingredients into a blender, pulse until smooth but a little bit chunky, adding a tablespoon of water at a time if needed to run the blender. Season with salt.
1 pound asparagus, cut off tough ends 2 tablespoons olive oil
Set EGG for direct cooking at 350°F/177°C.
Toss the asparagus in oil and season with a little salt. Grill for about 2-4 minutes until a tiny bit charred and just cooked through, constantly turning.