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)
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.
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
Smoked Paprika (1/2 tsp)
and salt. Blend until smooth.