Recipe: Espárragos y Romesco

Esparragos y Romesco (Asparagus and Romesco sauce)



  • 18 peices Green Asparagus (2 oz)
  • 1 oz Romesco (1oz)*recipe below


  • Season asparagus with salt, pepper and olive oil.
  • Sear on plancha until charred and cooked through, about two minutes.
  • Heat up Romesco in large saute pan and transfer asapargus to saute pan to coat evenly.
  • Serve in a cazuela with shaved raw asparagus salad as garnish.

Romesco Sauce


  • 11 lbs. vine ripe tomatoes
  • 4 heads of garlic
  • 1.5 lbs hazelnut
  • 1/4 cup nyora pepper purée
  • 3/4 loaf stirato bread, diced
  • 10 cloves of garlic, peeled (0.15 lb)
  • 1 bunch parsley leaves
  • 3 cups olive oil
  • 2 cups sherry vinegar
  • 1 cup water


  • De-stem the tomatoes and cut an x on the top. Line a sheet pan with foil and place tomatoes on top with 4 garlic heads. add olive oil and put in oven for 1 hour at 400 degrees. When done, peel the charred tomatoe skins.
  • Deep fry the hazelnuts until golden brown.
  • Deep fry the Stirato bread until crispy.
  • Blend ALL ingredients completely in the robocoup until smooth.
  • Add salt to taste

Nyora Pepper Purée


  • 2 packs of Nyora Peppers (160 grams each)


  • Cut the peppers in half
  • Soak the peppers overnight in warm water, covered with platic film.
  • Drain the peppers from the water and remove the seeds and the stems
  • Blend peppers in the vitaprep
  • Pass through a very fine tamis
  • Divide into half cup portions and pack into pint containers and freeze


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