Asparagus, romesco & griddled spring onions

Asparagus, romesco & griddled spring onions

From
Posh Kebabs
Serves
4
Cooking time
30 mins

This recipe was inspired by calçots – a type of spring onion resembling a leek – that are barbequed and dunked into a smoky, pepper-and-nut sauce during competitive eating contests throughout Catalonia.

Ingredients

Quantity Ingredient
3 bunches large spring onions
12 asparagus spears
olive oil, for brushing

For the romesco sauce

Quantity Ingredient
90ml olive oil
50g roasted hazelnuts
3 roasted red peppers from a jar, drained and roughly chopped
1 tablespoon red wine vinegar
1 tablespoon sweet smoked paprika
1/2 garlic clove, crushed

To serve

Quantity Ingredient
4 flatbreads
75g manchego

Method

  1. Heat a barbeque or griddle pan to high. Cut off any straggly green ends and the roots of the spring onions, then halve them lengthways. Trim the tough ends of the asparagus. Lay the spring onions and asparagus in a straight line on the barbeque or griddle pan, and brush with a little oil. Cook for 4–5 minutes, turning halfway through, until charred and tender.
  2. To make the romesco sauce, tip the oil, hazelnuts, red peppers, vinegar, paprika, and garlic into the bowl of a food processor and pulse until smooth. Transfer to a bowl.
  3. Warm the flatbreads on the barbeque or griddle, spoon over a generous dollop of romesco sauce, pile on the spring onions and asparagus, and shave over the Manchego. Serve immediately.
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