Roasted Asparagus with Romesco Sauce

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 pound Asparagus

1 1/2 cup Cherry Tomato

1 Jarred Roasted Red Peppers

1/4 cup Olive Oil

3 tablespoon Almond Butter

1 clove Garlic

1 Lemon

1/2 teaspoon Smoked Paprika

1/2 teaspoon Salt

1 pinch Finely Ground Black Pepper

1 handful Almonds

Directions

Preheat oven to 400 degrees F (200 degrees C). Wash and trim the Asparagus (1 lb), 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 Cherry Tomato (1 1/2 cups). Drizzle with a tablespoon or so of Olive Oil (1/4 cup). sprinkle on a pinch of Salt (1/2 tsp) and Finely Ground Black Pepper (1 pinch) and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.

Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with Jarred Roasted Red Peppers (1), Olive Oil. Almond Butter (3 Tbsp), Garlic (1 clove), juice from Lemon (1), Smoked Paprika (1/2 tsp) and salt. Blend until smooth.

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 Almonds (1 handful).

Nutrition

• Calories: 74
• Total Fat: 6.4 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 5.3 g
• Trans Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 89.2 mg
• Total Carbohydrate: 3.2 g
• Dietary Fiber: 1.6 g
• Total Sugars: 1.5 g
• Protein: 2.1 g