Roasted Asparagus with Smoky Romesco Sauce
This Roasted Asparagus dish is covered in delicious and healthy Smoky Romesco Sauce, cherry tomatoes, and crunchy chopped almonds. And the best part? This colorful show stopper takes just 20 minutes!
- 1 lb 450 g asparagus
- 1 ½ cups 375 g cherry tomatoes
- 1 roasted red bell pepper
- ¼ cup olive oil + more for drizzling
- 3 Tbsp almond butter
- 1 clove garlic
- 2 tsp lemon juice
- ½ tsp smoked paprika
- ½ tsp salt + pinch for asparagus
- Pinch of ground black pepper
- Garnish with a handful of chopped almonds
Preheat oven to 400 degrees F (205 C). Wash and trim off tough ends of the asparagus, using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender with poked with a fork.
Once cooked, make the romesco sauce by placing 1 cup of the cherry tomatoes you just cooked into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth and creamy.
To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
Serving: 1portion | Calories: 244cal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 427mg | Potassium: 471mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1300IU | Vitamin C: 24.6mg | Calcium: 85mg | Iron: 3.5mg