Go Back

Perfect Side: Roasted Asparagus and Romesco Sauce

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings


  • 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.


  • 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.