Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Wash and trim the
Asparagus (455 g)
, 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
Cherry Tomatoes (225 g)
. Drizzle with a tablespoon or so of
Olive Oil (60 mL)
. sprinkle on a pinch of
Salt (3 g)
and
Finely Ground Black Pepper (1 pinch)
and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.
Step 2
Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with
Jarred Roasted Red Peppers (1)
, Olive Oil.
Almond Butter (60 g)
,
Garlic (1 clove)
, juice from
Lemon (1)
,
Smoked Paprika (1 g)
and salt. Blend until smooth.
