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.
Recipe by Louisiana Cookin at