Espárragos Trigueros con Romesco (Dairy-Free)

Ingredients

• 1 lb Wild Asparagus (Espárragos Trigueros)
• 2 tablespoons Olive Oil
• 1 medium Red Bell Pepper, roasted
• 1 medium Tomato, roasted
• 1/4 cup Almonds, toasted
• 2 cloves Garlic, minced
• 1 tablespoon Red Wine Vinegar
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C).
2. 2In a bowl, toss the 1 lb Wild Asparagus with 1 tablespoon of olive oil. Season the asparagus with the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
3. 3Place the seasoned asparagus on the preheated grill. Cook for 5-7 minutes, turning the asparagus occasionally, until it is tender but still has a slight crispness and has grill marks.
4. 4While the asparagus is grilling, prepare the Romesco sauce. In a blender or food processor, combine the 1 medium Red Bell Pepper (roasted), 1 medium Tomato (roasted), 1/4 cup Almonds (toasted), 2 cloves Garlic (minced), 1 tablespoon Red Wine Vinegar, 1/2 teaspoon Smoked Paprika, and 1/4 teaspoon Red Pepper Flakes.
5. 5Add the remaining 1 tablespoon of olive oil to the blender. Blend all the ingredients until the sauce is smooth and well combined.
6. 6Taste the Romesco sauce and add more salt or pepper if needed. The sauce should be vibrant and nutty.
7. 7Arrange the grilled 1 lb Wild Asparagus on a serving plate. Spoon the prepared Romesco sauce over the asparagus.

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