Grilled Asparagus with Romesco
Prep time
Cook time
Total time
Serves: 4 servings
  • ⅓ cup roughly chopped roasted red peppers
  • 1 tablespoon tomato paste
  • 1 clove garlic
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper
  • 1 ½ tablespoons of red wine vinegar
  • ¼ cup toasted almonds
  • 2 pounds of asparagus spears, ends trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
Optional Toppings:
  • Gouda or manchego cheese, shaved
  • Chopped almonds
  1. Preheat the grill.
  2. Combine all the romesco ingredients in a food processor or blender. Pulse until the mixture is pasty and still a little chunky.
  3. In a bowl, add the asparagus and drizzle it with olive oil. Sprinkle with salt and pepper. Toss to combine. Transfer the asparagus to the grill and cook for about 10-12 minutes or until the asparagus is slightly tender and charred edges have formed.
  4. Transfer the asparagus to a serving platter. Top with cheese and chopped almonds if desired.
1 serving (cheese and almond topping not included)
Calories: 142.9 Fat: 8.1g Carb: 10.4g Fiber: 4.8g Protein: 5.8g Sugar .9g Sodium: 106mg
Recipe by Destination Delish at