for 4 person

Topping

1 tbsp	olive oil
4 slice	toast bread, cut into cubes
40 g	hazelnuts, coarsely chopped
40 g	shelled almonds, coarsely chopped
¼ tsp	salt

Romesco sauce

	oil, for frying
1	red onion, cut into pieces
1	garlic clove, coarsely chopped
250 g	vine-ripened tomatoes, cut into pieces
½ tsp	chilli flakes
1 glass	roasted peppers in oil (approx. 290 g), drained, oil retained
2 ½ tbsp	red wine vinegar
¼ tsp	smoked paprika
½ tsp	salt

Asparagus

	oil, for frying
1 kg	green asparagus, lower third peeled, halved lengthwise
300 g	mini asparagus
½ tsp	salt
a little	pepper
2 tbsp	red wine vinegar

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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