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Romesco with grilled asparagus, fish and ramps

SERVINGS
Makes 4 servings
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SERVINGS
Makes 4 servings
RATE THIS RECIPE
(0)

Ingredients

For romesco
  • 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)
  • 1/4 cup olive oil
  • 2 cup garlic cloves
  • 1 cup large shallot, cut in half
  • 1 cup marcona almonds
  • 1 ounce sherry vinegar
  • 1/4 cup italian parsley
  • 1 cup piece of firm white bread, about 3/4 inch thick
  • For asparagus
  • 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)
  • 1/4 cup olive oil
  • 2 cup garlic cloves
  • 1 cup large shallot, cut in half
  • 1 cup marcona almonds
  • 1 ounce sherry vinegar
  • 1/4 cup italian parsley
  • 1 cup piece of firm white bread, about 3/4 inch thick
  • 1 pound asparagus, cut off tough ends
  • 2 tablespoon olive oil
  • For fish
  • 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)
  • 1/4 cup olive oil
  • 2 cup garlic cloves
  • 1 cup large shallot, cut in half
  • 1 cup marcona almonds
  • 1 ounce sherry vinegar
  • 1/4 cup italian parsley
  • 1 cup piece of firm white bread, about 3/4 inch thick
  • 1 pound asparagus, cut off tough ends
  • 2 tablespoon olive oil
  • 4 fillet of yellowtail or any nice whitefish that is good for grilling
  • 2 tablespoon olive oil
  • 12 tablespoon ramps, blanched in boiling salted water, then in ice water
  • Preparation

    Baking Directions:

    For romesco: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.

    For asparagus:Toss the asparagus in oil with a little salt.

    Grill for about 6-8 minutes until a tiny bit charred and just cooked through, constantly turning.

    For fish:Coat the fish in oil and season with salt and pepper.

    Grill for about 3 minutes per side.

    For ramps:Toss in a little olive oil, salt and pepper, grill until the ramps have grill marks.

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