Grilled Asparagus with Romesco Sauce

Posted by Donna-Marie Pye on




  • 3-4 bunches of asparagus (about 2 lb.)
  • 6 oz. goat cheese, crumbled, optional
  • Olive oil, for drizzling
  • Salt and pepper to taste

Romesco Sauce:


  1. Romesco Sauce: In a blender or food processor, pulse roasted red pepper, garlic, almonds, tomato  purée, parsley, vinegar, smoked paprika and cayenne pepper until very finely chopped. With the motor running, slowly add oil; process until smooth. Season with salt and pepper. Set aside.
  2. Grilled Asparagus: Preheat the grill to medium high. Toss the asparagus with olive oil, salt and pepper. Using a vegetable grill pan or a grilling mat over the grill grates, grill the asparagus until lightly charred on all sides.
  3. Plate the dish by spreading the romesco on the bottom of a serving platter, placing the warm asparagus on top of that, and sprinkling the crumbled goat cheese on top. Serve warm or room temperature. 

Tools You Need To Make This Recipe:


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