Serves
4 servings
Ingredients
Romesco sauce:
2 medium tomatoes, seeded and coarsely chopped
1 large garlic clove, halved
1/4 baguette, crust removed, cut into 1/2-inch cubes
1/2 cup slivered almonds
1 (7.6-ounce) jar piquillo peppers, drained and roughly chopped
1/4 cup sherry vinegar, plus more to taste
2 teaspoons pimentón dulce
1/3 cup Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound asparagus, trimmed
2 ounces Serrano ham, thinly sliced
3 tablespoons Spanish extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
Procedure
Preheat oven to 425°F, with the rack positioned in the upper portion of the oven.
1. To prepare Romesco sauce: Arrange tomatoes, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, 5 to 7 minutes. In the bowl of a food processor, combine roasted ingredients with peppers, vinegar, pimentón, and olive oil; puree smooth. Taste and adjust seasoning with salt, pepper, and additional vinegar. If the sauce is too thick, add small amounts of water to adjust the consistency. Transfer to a small serving bowl and set aside.
2. To prepare asparagus: Tightly wrap each asparagus spear in a slice of ham. Using a silicone brush, lightly coat with oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Evenly grill asparagus by turning often with tongs, until they are just tender and Serrano is crisp, about 5 minutes.
3. To serve: To a serving platter spread romesco sauce and top with grilled asparagus. Drizzle with olive oil and serve at room temperature.
