Asparagus and romesco sauce
Servings: 2
Prep Time: 2 minutes
Cook Time: 3 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
Romesco Sauce
- 1 oz hazelnuts
- 2 large red tomatoes
- 2 large red peppers
- 3 teaspoon sambal oelek(chili paste)
- 6 cloves garlic
- 1 dash salt
- 1 slice day old bread
- 1/2 cup olive oil
Asparagus Spears
- 12 large asparagus
- 1 teaspoon olive oil
- 1/2 tablespoon butter
Instructions
Romesco Sauce - In dry skillet roast the hazelnuts until you can smell them.
Wash two red bell peppers, place on cookie sheet, and bake at 450 for 30 to 35 minutes. They are done when the skins of the peppers are blistered. Remove from oven and place peppers in paper bags. After 10 minutes in bag peel off the skins. Cut off the stems of the peppers.
Place hazelnuts in food processor. Pulse until they are smooth. Add rest of ingredients and pulse until mixture is smooth.
Wash two red bell peppers, place on cookie sheet, and bake at 450 for 30 to 35 minutes. They are done when the skins of the peppers are blistered. Remove from oven and place peppers in paper bags. After 10 minutes in bag peel off the skins. Cut off the stems of the peppers.
Place hazelnuts in food processor. Pulse until they are smooth. Add rest of ingredients and pulse until mixture is smooth.
Heat up a skillet. Add butter and olive oil. When oil is hot add asparagus spears. Cook for one minute. I like mine crunchy.
In another skillet heat up romesco sauce. On serving plate add your asparagus and spoon sauce over the asparagus.
In another skillet heat up romesco sauce. On serving plate add your asparagus and spoon sauce over the asparagus.
Comments
This is another Spanish tapa recipe. I love the asparagus and the romesco sauce.
Nutritional Information
*sambal oelek(chili paste) not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Asparagus and romesco sauce Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories830 | Calories from Fat 1 |
| % Daily Value * | |
| Total Fat 70g | 107% |
| Saturated Fat 11g | 53% |
| Monounsaturated Fat 48g | |
| Polyunsaturated Fat 8g | |
| Trans Fat 0g | |
| Cholesterol 8g | 3% |
| Sodium 232mg | 10% |
| Potassium 1256mg | 36% |
| Total Carbohydrate 46g | 15% |
| Dietary Fiber 11g | 43% |
| Sugars 16g | |
| Protein 12g | 24% |
| Vitamin A | 153% |
| Vitamin C | 417% |
| Calcium | 19% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 905 kcal | 45% DV |
| Protein | 25.6g | 51% DV |
| Total Fat | 69.2g | 89% DV |
| Carbohydrates | 61.6g | 22% DV |
| Fiber | 24.5g | 88% DV |
| Sugar | 28.2g | 56% DV |
| Sodium | 141mg | 6% DV |
* Percent Daily Values are based on a 2000 calorie diet
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