Asparagus with Romesco and Buttermilk Crema

The Buttermilk Crema makes this Asparagus with Romesco.

Asparagus with Romesco and Buttermilk Crema
Yields: 10 Servings
  • 2 red bell peppers
  • ¼ cup unsalted butter
  • 1 cup sliced almonds
  • 1 clove garlic
  • ½ cup olive oil
  • ¼ cup tomato purée
  • 2 tablespoons fresh parsley
  • 2 tablespoons sherry vinegar
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt
  • 2 pounds asparagus
  • Buttermilk Crema (recipe follows)
  1. Position oven rack to highest level, and preheat oven to broil. Line a baking sheet with foil.
  2. Place bell peppers on prepared pan. Broil, turning occasionally, until skin is blackened, about 5 minutes (watching peppers carefully during cooking time). Place peppers in a paper bag, and let stand until cool enough to handle. Remove charred skin; halve and seed peppers.
  3. In a large sauté pan, heat butter over medium heat. Add almonds; cook, stirring occasionally, until golden brown, about 6 minutes. Let drain on paper towels.
  4. In the work bowl of a food processor or the container of a blender, place bell pepper, garlic, oil, tomato purée, 2 tablespoons browned almonds, parsley, vinegar, paprika, and cayenne; process until smooth. Add salt, to taste.
  5. Bring a large pot of salted water to a boil. Add asparagus, and cook until just tender.
  6. Divide asparagus among serving plates. Top with pepper sauce and Buttermilk Crema. Garnish with remaining browned almonds, if desired.

Buttermilk Crema
Yields: 1½ cups
  • 1 (32-ounce) container whole-milk yogurt
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • Zest of 1 lemon
  • Salt and ground black pepper, to taste
  1. Place a cheesecloth-lined fine-mesh sieve over a large bowl. Add yogurt, and refrigerate overnight.
  2. In a small bowl, combine mayonnaise, buttermilk, zest, and ½ cup strained yogurt. Add salt and pepper to taste. Cover and refrigerate until ready to serve.



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