Asparagus and Red Potatoes with Romesco Sauce

This recipe serves:  4

3/4 cup olive oil
1 large slice white bread, about 1 ounce
2/3 cup toasted almond
1/2 - 1 teaspoon hot pepper flakes, ground fine
1 tablespoon finely minced garlic
1 large roasted red pepper, seeded and devined
1 large ripe tomato, peeled and seeded, diced (about 1/2 cup, canned OK)
1 teaspoon paprika, preferably Spanish pimenton
salt and pepper

16 large asparagus
4 small, roasted red potatoes
1/4 cup red wine vinegar or as needed
2 tablespoons olive oil
salt and pepper
For the Romesco sauce:
1. Heat 3 tablespoons olive oil in a saute pan. Fry the bread until golden on both sides. Place the bread, almonds, hot pepper and garlic in the blender or processor and pulse quickly. Then add the roasted pepper, tomato, paprika, salt and pepper and puree to form a chunky paste. Add the vinegar. Beat once. Then add the oil slowly, in a very thin stream until the mixture emulsifies. Adjust the seasonings.

For the asparagus:
2. Break off the tough part of the asparagus spears. Peel them halfway up the spear. Cook in boiling salted water until firm cooked. Drain and refresh with cold water. Put four per wooden skewer.

3. Make a charcoal fire or preheat the gas grill. Brush the asparagus with oil and sprinkle with salt and pepper. Grill until well browned and even a little charred. Warm the potatoes on the grill. Serve with bowls of romesco sauce. Store the left over Romesco sauce in the refrigerator for up to 5 days.

Serving Size: 4 spears of asparagus

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