Ingredients

  • Rapeseed oil
  • 2 large red peppers (or 3 small)
  • 3-4 sprigs rosemary
  • Large handful walnuts
  • 1 slices stale bread, broken into pieces
  • 1 clove of garlic
  • Dash of red wine vinegar (optional)
  • 1 bunch asparagus (or any variety of asparagus), woody ends removed
  • Knob of butter (omit this to make it plant based)
  • Zest and juice 1 lemon

Method

  1. 1

    Preheat the oven to 190c. Place the peppers on a baking tray and drizzle with oil. Roast until the skins are slightly blackened (about 25-30 minutes)

  2. 2

    Meanwhile, place 2-3tbsp oil in a small saucepan and add the rosemary sprigs. Gently warm over a low heat then remove the pan and leave the oil to infuse. 

  3. 3

    Once the peppers have been roasting for around 15-20 minutes, add the walnuts and stale bread to the tray and leave to toast for the remaining cook time (check often to ensure they don’t burn).

  4. 4

    Once the peppers are ready, allow them to cool a little then peel off the skins and discard the core and seeds. 

  5. 5

    Place the pepper flesh, bread, most of the walnuts (hold some back for finishing), garlic,  salt, pepper and a little oil in a food processor and blitz until well combined but not totally smooth (you want a little bit of texture). Taste and add a dash of red wine vinegar and seasoning if needed. Set aside.

  6. 6

    Place the pepper flesh, bread, most of the walnuts (hold some back for finishing), garlic,  salt, pepper and a little oil in a food processor and blitz until well combined but not totally smooth (you want a little bit of texture). Taste and add a dash of red wine vinegar and seasoning if needed. Set aside.

     

  7. 7

    To serve, spread the romesco over a plate and top with the asparagus. Finish with the remaining walnuts and the rosemary oil/sprigs.

Nutritional Details

Each serving provides
  • Energy 1059kj 253kcal 13%
  • Fat 14.0g 20%
  • Saturates 3.4g 17%
  • Sugars 10.0g 11%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

18.0g carbohydrate 7.3g fibre 8.7g protein

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