© J Sainsbury plc 2020
Charred asparagus with romesco and rosemary oil
A great vibrant, veggie or vegan (just omit the butter) barbecue option. Weight down the asparagus while cooking for lovely charred effect.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- Rapeseed oil
- 2 large red peppers (or 3 small)
- 3-4 sprigs rosemary
- Large handful walnuts
- 1 slices stale bread, broken into pieces
- 1 clove of garlic
- Dash of red wine vinegar (optional)
- 1 bunch asparagus (or any variety of asparagus), woody ends removed
- Knob of butter (omit this to make it plant based)
- Zest and juice 1 lemon
Method
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1
Preheat the oven to 190c. Place the peppers on a baking tray and drizzle with oil. Roast until the skins are slightly blackened (about 25-30 minutes)
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2
Meanwhile, place 2-3tbsp oil in a small saucepan and add the rosemary sprigs. Gently warm over a low heat then remove the pan and leave the oil to infuse.
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3
Once the peppers have been roasting for around 15-20 minutes, add the walnuts and stale bread to the tray and leave to toast for the remaining cook time (check often to ensure they don’t burn).
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4
Once the peppers are ready, allow them to cool a little then peel off the skins and discard the core and seeds.
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5
Place the pepper flesh, bread, most of the walnuts (hold some back for finishing), garlic, salt, pepper and a little oil in a food processor and blitz until well combined but not totally smooth (you want a little bit of texture). Taste and add a dash of red wine vinegar and seasoning if needed. Set aside.
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6
Place the pepper flesh, bread, most of the walnuts (hold some back for finishing), garlic, salt, pepper and a little oil in a food processor and blitz until well combined but not totally smooth (you want a little bit of texture). Taste and add a dash of red wine vinegar and seasoning if needed. Set aside.
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7
To serve, spread the romesco over a plate and top with the asparagus. Finish with the remaining walnuts and the rosemary oil/sprigs.
