Keto Spanish Roasted Asparagus with Romesco Sauce

Ingredients

• 1 lb 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)

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2On a large baking sheet, combine the 1 lb 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.
3. 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.
4. 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.
5. 5Process these ingredients on high speed until the mixture is smooth and well combined, forming the Romesco sauce.
6. 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.

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