Serrano Wrapped Grilled Asparagus with Romesco Sauce
By Tested and Perfected in the Sur La Table Kitchen
Serrano Wrapped Grilled Asparagus with Romesco Sauce
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
4 servings
Romesco sauce:
2 medium tomatoes, seeded and coarsely chopped
1 large garlic clove, halved
1/4 baguette, crust removed, cut into 1/2-inch cubes
1/2 cup slivered almonds
1 (7.6-ounce) jar piquillo peppers, drained and roughly chopped
1/4 cup sherry vinegar, plus more to taste
2 teaspoons pimentón dulce
1/3 cup Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
2 ounces Serrano ham, thinly sliced
3 tablespoons Spanish extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 medium tomatoes, seeded and coarsely chopped
1 large garlic clove, halved
1/4 baguette, crust removed, cut into 1/2-inch cubes
1/2 cup slivered almonds
1 (7.6-ounce) jar piquillo peppers, drained and roughly chopped
1/4 cup sherry vinegar, plus more to taste
2 teaspoons pimentón dulce
1/3 cup Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
2 ounces Serrano ham, thinly sliced
3 tablespoons Spanish extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Preheat oven to 425°F, with the rack positioned in the upper portion of the oven.
1. To prepare Romesco sauce: Arrange tomatoes, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, 5 to 7 minutes. In the bowl of a food processor, combine roasted ingredients with peppers, vinegar, pimentón, and olive oil; puree smooth. Taste and adjust seasoning with salt, pepper, and additional vinegar. If the sauce is too thick, add small amounts of water to adjust the consistency. Transfer to a small serving bowl and set aside.
2. To prepare asparagus: Tightly wrap each asparagus spear in a slice of ham. Using a silicone brush, lightly coat with oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Evenly grill asparagus by turning often with tongs, until they are just tender and Serrano is crisp, about 5 minutes.
3. To serve: To a serving platter spread romesco sauce and top with grilled asparagus. Drizzle with olive oil and serve at room temperature.
1. To prepare Romesco sauce: Arrange tomatoes, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, 5 to 7 minutes. In the bowl of a food processor, combine roasted ingredients with peppers, vinegar, pimentón, and olive oil; puree smooth. Taste and adjust seasoning with salt, pepper, and additional vinegar. If the sauce is too thick, add small amounts of water to adjust the consistency. Transfer to a small serving bowl and set aside.
2. To prepare asparagus: Tightly wrap each asparagus spear in a slice of ham. Using a silicone brush, lightly coat with oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Evenly grill asparagus by turning often with tongs, until they are just tender and Serrano is crisp, about 5 minutes.
3. To serve: To a serving platter spread romesco sauce and top with grilled asparagus. Drizzle with olive oil and serve at room temperature.