Asparagus with Romesco Sauce

Serves 4 as a side

30 minutes

Ingredients

Asparagus 250g

Courgette 1

Lemon 1

Capers 2 tbsp

Parsley 10g

Garlic 2 cloves

Roasted red peppers 200g jar

Blanched almonds 100g

Smoked paprika 1 tsp

White wine vinegar 1 tbsp

Olive oil 50ml

Pine nuts 3 tbsp

Method

1. Start with the romesco. Toast the almonds in a pan until light brown and fragrant. Place them in a food processor with the drained red peppers, garlic, vinegar, paprika and oil. Blitz into a course sauce. Cover 2 plates with it.

2. Chop the courgette into slices. Heat a griddle then add some oil and place the slices on. Cook until both sides are nicely chargrilled. Leave to cool slightly then chop into halves.

3. In a bowl, combine the juice of 1/2 lemon, the chopped parsley and the capers. Stir through the courgette. Season to taste and set aside.

4. Toast the pine nuts in a small pan and set aside.

5. Heat a larger pan with some olive oil. Slice the remaining garlic clove in 2 and bash them about a bit. Add to the oil and toss around.

6. Add the asparagus and fry in the garlic with some salt and pepper until lightly coloured and tender.

7. Add the pine nuts to the courgette mixture then spoon over the romesco on the plates.

8. Place the asparagus over the salsa.

9. Eat and enjoy!