Grilled White Asparagus Romesco Crostini
ingredients:
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
instructions:
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.
