Romesco with Spring Onions
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Romesco with Spring Onions
Recipe by Sarah Todd
Ingredients
100g capsicum, charred and skin removed
30g of almonds, toasted
30g of brazil nuts, toasted
40g of Squeaky Gate extra virgin olive oil
1/2 tsp smoked paprika
1 tsp chopped parsley
1 tbsp of tomato purée
sherry vinegar
sea salt
bunch of asparagus
bunch of spring onions
to serve
1 fennel bulb finely sliced on a mandoline (or as finely sliced as you can manage with a knife)
lemon juice
Squeaky Gate extra virgin olive oil
rye crackers
Method
To make the romesco sauce, place all of the ingredients in a blender and pulse until combined. The sauce should be well-mixed but not totally smooth. Season to taste.
Season asparagus and spring onion and grill on the bbq.
Plate asparagus with romesco sauce, drizzle extra virgin olive oil and lemon on top and serve with fennel and rye crackers.
