Grilled Asparagus with Romesco Sauce and Burrata
Evoke a restaurant experience by serving your grilled asparagus on top of delicious Spanish Romesco sauce with creamy burrata on the side.
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250g/ 3 large peppers roasted red peppers from a jar (drained)
- 1 tbsp tomato puree
- 100g/ 1 cup sliced blanched almonds
- 2 cloves garlic
- 1.5-2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 50ml/3 tbsp extra virgin olive oil
- salt to taste
- 250g/8 oz asparagus
- 1 tsp olive oil
- flaked salt
- 1 ball burrata
- 1 tbsp chilli oil (or olive oil )
Instructions
- 1
Make the romesco sauce by combining the roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika, extra virgin olive oil with a pinch of salt in a food processor or a blender. Process until you have a paste. Taste and add more salt to taste. Set aside.
- 2
Preheat a grill. Cut the tough ends off the asparagus spears and discard. Drizzle the asparagus with 1 tsp of olive oil, grill for 7-8 minutes over medium heat until the asparagus is bright green with grill marks on the outside. Asparagus will soften but will retain its bite. Increase the timing by a couple of minutes of your asparagus spears are extra thick.
- 3
Spread the romesco sauce on a serving plate, top with the grilled asparagus and burrata. Sprinkle with flaked salt or sea salt and drizzle with the chilli oil or extra virgin olive oil. Serve with crusty bread as a starter or a side dish.