Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Topping
Romesco sauce
Asparagus
How it's done
Topping
Heat the oil in a non-stick frying pan. Toast the bread, nuts and almonds until golden brown, season with salt. Place ¼ of the mixture into a blender, set aside the remainder.
Romesco sauce
Heat the oil in the same pan. Add the onion and garlic, sauté briefly. Add the tomatoes and chilli flakes, cook for approx. 3 mins., allow to cool slightly. Add the tomatoes, peppers, 3 tbsp of the retained oil, vinegar, paprika and salt to the bread in the blender, puree until smooth.
Asparagus
Heat the oil in the same pan. Add the asparagus, stir fry for approx. 5 mins. all over, remove. Add a dash of oil to the pan. Stir fry the baby asparagus for approx. 3 mins., return the asparagus to the pan, season. Add the vinegar, cook for approx. 3 mins. Plate up the asparagus, spoon the sauce over the top, sprinkle with the reserved topping.
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