Roasted Asparagus with Romesco and Pecorino Romano PDO
 
Roasted Asparagus with Romesco and Pecorino Romano PDO
 
INGREDIENTS (servings 4)

ROMESCO:

¼ cup extra virgin olive oil, divided

1 thick slice country-style bread

4 cloves garlic, peeled

¼ cup toasted hazelnuts 

¼ cup toasted almonds

2 roasted red peppers, drained, deseeded, and chopped

½ cup drained, chopped fire-roasted tomatoes

4 teaspoons sherry vinegar

1 teaspoon smoked or hot paprika

1 teaspoon kosher salt, plus more to taste

ASPARAGUS:

1 bunch asparagus, woody ends removed

2 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste

ASSEMBLY:

2 tablespoons toasted hazelnuts, chopped, for garnish

Pecorino Romano PDO, for garnish

 
DIRECTIONS

 

ROMESCO: Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Once oil is hot, add bread slice and toast for 2 to 3 minutes, or until bottom is golden and crispy throughout. Flip and cook for another minute or two. Transfer to a paper towel-lined plate and allow to cool before tearing into chunks.

Thinly slice garlic, transfer to a mortar and pestle, and mash into a paste. Transfer garlic, along with toasted nuts and breadcrumbs to a food processor. Scraping sides frequently, process until mixture is finely ground and wet. Add roasted red peppers and tomatoes and process until smooth. Add vinegar, remaining ¼ cup olive oil, paprika, and salt and pulse until incorporated. Season to taste if necessary. Set aside.

ASPARAGUS: Heat oven to 425°F. Assemble asparagus in an even layer on a baking sheet, drizzle with olive oil, and season with a big pinch of salt and pepper. Toss to coat. Cook for about 12 minutes, or until asparagus is bright green and tender when pierced.

ASSEMBLY: Spread an even layer of romesco sauce on serving platter. Top with romesco sauce and garnish with shavings of Pecorino Romano and chopped hazelnuts. Serve immediately.