Sauteed Asparagus with Romesco Sauce Traditional Spanish Recipe
24 green asparagus
For the traditional Spanish romesco sauce
40 gr of toasted hazelnuts
40 gr of toasted almonds
1 garlic bulb
5 ripe tomatoes
1 sweet onion
3 ñoras (sweet dried peppers)
1/2 slice of bread
extra virgin olive oil
Method for Traditional Spanish Recipe-Asparagus with Romesco Sauce
Season the onion and garlic bulb with salt and oil and bake them in the oven previously heated at 180ºC for un hour (the tray should be covered in foil paper). Do the same with the tomato, but leave without covering.
Soak the peppers in warm water for 10 minutes. Open them and get the pulp out with a knife.
Fry the bread slice in a pan with some oil, together with the almonds and hazelnuts. Set aside.
Put all ingredients in a vase and blend, adding the oil little by little to emulsify.
Taste for salt and vinegar.
Clean the asparagus and cut the end out with your hands. Cook them in a hot pan with a little oil. Season them with coarse sea salt.
Serve the asparagus with a little sauce.
This traditional Spanish recipe comes straight from the kitchens of one of our cooking schools in Barcelona- perhaps you would like to experience either a Cooking Class or, alternatively, make a vacation out of it with our Cooking Tour in Northern Spain , which includes Gourmet cooking classes, full 3 course meals with Spanish chefs and authentic food sourcing in Spain’s most famous food market!