Ingredients
Scale
- 1 lb asparagus 450 g
- 1 ½ cups cherry tomatoes 375 g
- 1/4 cup olive oil + more for drizzling 60 mL
- pinch of salt (to taste)
- Pinch of ground black pepper
- Garnish with a handful of chopped almonds
Romesco Sauce
- Click the link above for the recipe.
Instructions
- Preheat oven to 400 degrees F (205 C). Wash and trim the asparagus, using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.
- Once cooked, make the romesco sauce by clicking the link above.
- To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
- Prep Time: 5 minutes
- Cook Time: 10 minutes