Roasted Asparagus with Romesco Sauce

Recipe

11 INGREDIENTS • 3 STEPS • 15MINS

Roasted Asparagus with Romesco Sauce

4.8

5 ratings

This Roasted Asparagus with Smoky Romesco Sauce is a simple, flavor-packed recipe that is sure to brighten up your dinner table! With just 1 pan and in 15 minutes you’ll have a show stopping side dish ready to go.

Roasted Asparagus with Romesco Sauce

Save

Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.

https://www.liveeatlearn.com/

This Roasted Asparagus with Smoky Romesco Sauce is a simple, flavor-packed recipe that is sure to brighten up your dinner table! With just 1 pan and in 15 minutes you’ll have a show stopping side dish ready to go.

15MINS

Total Time

$2.63

Cost Per Serving

Ingredients

Servings

4

US / Metric

3 cups

1 1/2 cups

Cherry Tomatoes

1

Jarred Roasted Red Peppers

1/4 cup

3 Tbsp

1 clove

1

Lemon, juiced

2 Tbsp juice per 4 servings

1/2 tsp

1/2 tsp

1 pinch

Finely Ground Black Pepper

1 handful

Almonds, chopped

Nutrition Per Serving

VIEW ALL

Calories

295

Fat

25.5 g

Protein

8.4 g

Carbs

13.0 g

Roasted Asparagus with Romesco Sauce

Save

Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.

https://www.liveeatlearn.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C). Wash and trim the Asparagus (3 cups), 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 (1 1/2 cups). Drizzle with a tablespoon or so of Olive Oil (1/4 cup). sprinkle on a pinch of Salt (1/2 tsp) 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 1 Preheat oven to 400 degrees F (200 degrees C). Wash and trim the Asparagus (3 cups), 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 (1 1/2 cups). Drizzle with a tablespoon or so of Olive Oil (1/4 cup). sprinkle on a pinch of Salt (1/2 tsp) 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 (3 Tbsp), Garlic (1 clove), juice from Lemon (1), Smoked Paprika (1/2 tsp) and salt. Blend until smooth.

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 (3 Tbsp), Garlic (1 clove), juice from Lemon (1), Smoked Paprika (1/2 tsp) and salt. Blend until smooth.

step 3

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