Keto Spanish Roasted Asparagus with Romesco Sauce
Tender roasted asparagus spears drizzled with a vibrant and flavorful keto-friendly Romesco sauce.
Ingredients
- about 450 g Asparagus, trimmed
- 2 tbsp Olive oil
- 0.25 tsp Salt
- 0.125 tsp Black pepper
- 1 cup Roasted red bell peppers
- 0.5 cup Almonds, blanched
- 2 cloves Garlic, minced
- 2 tbsp Sherry vinegar
- 0.5 tsp Smoked paprika
- 0.25 cup Olive oil (for sauce)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2On a large baking sheet, combine the about 450 g Asparagus, 2 tbsp Olive oil, 0.25 tsp Salt, and 0.125 tsp Black pepper. Toss them together until the asparagus spears are evenly coated.
- 3Place the baking sheet with the coated asparagus into the preheated oven. Roast for 15 to 20 minutes, or until the asparagus spears are tender when pierced with a fork but still have a slight crispness.
- 4While the asparagus is roasting, add the 1 cup Roasted red bell peppers, 0.5 cup Almonds, 2 cloves Garlic (minced), 2 tbsp Sherry vinegar, 0.5 tsp Smoked paprika, and 0.25 cup Olive oil to a food processor.
- 5Process these ingredients on high speed until the mixture is smooth and well combined, forming the Romesco sauce.
- 6Once the asparagus is roasted, carefully remove it from the oven and arrange the spears on a serving platter. Generously drizzle the prepared Romesco sauce over the roasted asparagus and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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