This Roasted Asparagus with Smoky Romesco Sauce
This Roasted Asparagus with Smoky Romesco Sauce is a simple, flavor-packed recipe that is sure to brighten up your dinner table!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
- 1 lb asparagus 450 g
- 1 ½ cups cherry tomatoes 375 g
- 1 roasted red bell pepper
- ¼ cup olive oil + more for drizzling 60 mL
- 3 Tbsp almond butter 15 mL
- 1 clove garlic
- 2 tsp lemon juice 10 mL
- ½ tsp smoked paprika
- ½ tsp salt + pinch for asparagus
- Pinch of ground black pepper
- Garnish with a handful of chopped almonds
Asparagus: Preheat oven to 400 degrees F (205 C). Wash and trim the asparagus, using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.
Romesco: Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth.
Assemble: To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
Serving: 1serving (1/4 recipe) | Calories: 245kcal | Carbohydrates: 12g | Protein: 7g | Fat: 21g | Saturated Fat: 2.5g | Sodium: 299mg | Potassium: 569mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2550IU | Vitamin C: 103.1mg | Calcium: 50mg | Iron: 5.2mg