Romesco with asparagus & witlof

Romesco with asparagus & witlof


  • 2 bunches asparagus, peeled, trimmed
  • 2 witlof, leaves separated
  • Romesco
  • 1 red capsicum
  • 4 long red chillies
  • 2 Roma tomatoes, halved
  • 60 ml (¼ cup) extra-virgin olive oil
  • 110 gm blanched almonds
  • 4 anchovy fillets
  • 60 ml (¼ cup) Sherry vinegar
  • 1 tsp smoked paprika
  • 1 clove garlic, coarsely chopped



With a little kick of chilli and a roasted almond flavour, romesco makes a lively complement to seafood, and also a tasty dip for crudités. Serves 6 as a shared snack or side.

  1. For romesco, preheat oven to 200C. Place capsicum, chillies and tomatoes in a bowl with 2 tsp olive oil, toss and season to taste. Scatter in a roasting tray, then add almonds to the same tray, but keep separate. Roast, turning capsicum and chillies occasionally, until golden. Remove almonds after 15-20 minutes; capsicum, chillies and tomato after 25 minutes. Cool slightly, then peel capsicum and chillies, discarding as many of the seeds as desired. Transfer to a blender, add almonds and remaining ingredients, and blend until smooth. Makes about 1¼ cups.

  2. Meanwhile, blanch asparagus for about 2-3 minutes, refresh then drain well and serve with romesco and witlof leaves.

Gourmet Traveller

Brought to you by Gourmet Traveller

As seen in the October 2013 issue of Gourmet Traveller magazine.

blog comments powered by Disqus