Seriously Simple: Usher in spring with roasted asparagus
2 garlic cloves
1 teaspoon pimento de la vera, dulce (dried red pepper) or paprika or smoked paprika
2 tablespoons Sherry vinegar
3/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a blender combine all the ingredients except for the oil, salt and pepper and blend until pureed. Add the oil in slowly and blend until the mixture is emulsified. Add salt and pepper; add a little water if too thick. Taste for seasoning. Reserve.
Advance preparation: This sauce may be prepared up to one week ahead, covered in an airtight container and refrigerated. Remove from refrigerator and stir to emulsify the ingredients.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
