Grilled Asparagus with Romesco Sauce

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Ingredients...

Asparagus: 

• 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 large roasted red bell pepper, from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato purée (like passatta or tomato sauce)
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp Columela Sherry vinegar
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup Sarafino Otto extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Method...

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:

• Liquid Measuring Cups
• Silicone Spatula
• Measuring Spoons
• Grilling Pan / Grilling Mat
• Tongs
• Serving Platter