Seriously Simple: Usher in spring with roasted asparagus
Chopped Marcona almonds, for garnish
1. Preheat oven to 450 F. Place the asparagus spears on a parchment-lined baking sheet and toss with the oil and salt and pepper so they are evenly coated.
2. Roast for about 12 minutes or until tender and very slightly browned. The time will depend upon how thick the asparagus are. The asparagus should still be bright green.
3. Using tongs, place the asparagus on a platter and spoon romesco sauce over. Sprinkle with parsley and chopped Marcona almonds; serve warm.
Romesco Sauce
Makes about 1 1/2 cups
Note: This roasted pepper, garlic and almond sauce is quite versatile and beautifully compliments the sweetness of the shrimp. Any leftover sauce is also wonderful as a dip for vegetables or a finishing sauce on any grilled fish, chicken, or meat.
1/2 cup roasted sweet red peppers, peeled and seeded
3 tablespoons Marcona almonds
1 slice white bread, crusts removed and cut into small pieces
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