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Grilled White Asparagus Romesco Crostini

15 min.
Serves 20


Romesco Sauce:

⅓ cup jarred roasted red pepper

1 garlic clove

¼ cup slivered almonds, lightly toasted

2 small Roma tomatoes, seeds scooped out

2 tablespoons white or red wine vinegar

½ teaspoon smoked paprika

Pinch cayenne pepper

¼ teaspoon salt

¼ cup olive oil

1 baguette, sliced into 1½ inch pieces

2  tablespoons olive oil, divided

½ teaspoon sea salt, divided

1 bunch Farm Direct Supply white asparagus, ends trimmed

¼ teaspoon cracked black pepper

2 tablespoons chopped parsley

2 tablespoons slivered almonds


Step 1.

Make Romesco Sauce:

Place all sauce ingredients except olive oil in the bowl of a food processor or a blender. Pulse to combine until chunky. Slowly pour the olive oil through the feed or the top of the blender while pulsing until the mixture is processed – slight texture from almonds is fine. The sauce will turn lighter in color when the oil is emulsified. Pour into a container with an airtight lid and refrigerate until chilled to allow the flavors to marry.

Step 2.

Toast Crostini:

Preheat the oven to broil. Prepare a baking pan by lining with foil. Place bread slices on prepared pan and drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Place under broiler for 3-4 minutes or until lightly browned and toasted. Remove from oven and set aside.

Step 3.

Grill Asparagus:

Meanwhile, place trimmed white asparagus in a dish and drizzle with 1 tablespoon olive oil, ¼ teaspoon sea salt and cracked black pepper. Toss to coat.

Heat a grill or grill pan to medium heat. Place the asparagus on the grates (perpendicular) and allow them to cook for 5-7 minutes, rolling them to turn and cook on all sides until they are tender and lightly charred. Remove from grill and allow to cool slightly; cut asparagus in half.


Step 4.

Assemble Crostini:

Spoon a tablespoon or two of romesco sauce onto each piece of toasted bread. (There will be sauce left over.) Top with a few pieces of grilled white asparagus. Sprinkle with chopped parsley and slivered almonds.