Asparagus and Red Potatoes with Romesco Sauce


For the Romesco sauce
3/4 cup olive oil
1 large slice white bread, about 1 ounce
2/3 cup toasted almond
1/2 - 1 teaspoon hot pepper flakes, ground fine
1 tablespoon finely minced garlic
1 large roasted red pepper, seeded and devined
1 large ripe tomato, peeled and seeded, diced (about 1/2 cup, canned OK)
1 teaspoon paprika, preferably Spanish pimenton
salt and pepper

For the asparagus:
16 large asparagus
4 small, roasted red potatoes
1/4 cup red wine vinegar or as needed
2 tablespoons olive oil
salt and pepper


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