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Asparagus with Romesco sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 424
  • Fat about 27g
  • Carbohydrates about 28g
  • Protein about 13g
This is needed
This is needed for 4 people
Topping
  • 4 slices toast bread, cut into cubes
  • 1 tbsp olive oil
  • 40 g hazelnuts, coarsely chopped
  • 0.25 tsp salt
  • 40 g shelled almonds, coarsely chopped
Romesco sauce
  • oil, for frying
  • 1 red onion, cut into pieces
  • 1 garlic clove, coarsely chopped
  • 250 g vine-ripened tomatoes, cut into pieces
  • 2.5 tbsp red wine vinegar
  • 0.25 tsp smoked paprika
  • 1 glass roasted peppers in oil (approx. 290 g), drained, oil retained
  • 0.5 tsp salt
  • 0.5 tsp chilli flakes
Asparagus
  • oil, for frying
  • 1 kg green asparagus, lower third peeled, halved lengthwise
  • 300 g mini asparagus
  • a little pepper
  • 2 tbsp red wine vinegar
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Topping
Heat the oil in a non-stick frying pan. Toast the bread, nuts and almonds until golden brown, season with salt. Place ¼ of the mixture into a blender, set aside the remainder.
Romesco sauce
Heat the oil in the same pan. Add the onion and garlic, sauté briefly. Add the tomatoes and chilli flakes, cook for approx. 3 mins., allow to cool slightly. Add the tomatoes, peppers, 3 tbsp of the retained oil, vinegar, paprika and salt to the bread in the blender, puree until smooth.
Asparagus
Heat the oil in the same pan. Add the asparagus, stir fry for approx. 5 mins. all over, remove. Add a dash of oil to the pan. Stir fry the baby asparagus for approx. 3 mins., return the asparagus to the pan, season. Add the vinegar, cook for approx. 3 mins. Plate up the asparagus, spoon the sauce over the top, sprinkle with the reserved topping.