Roasted Asparagus with Romesco Sauce

• 份量: 4 servings
• 總時間: 15 minutes

食材

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

步驟

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).

營養

• 卡路里: 74
• 總脂肪: 6.4 g
• 飽和脂肪: 0.7 g
• 不飽和脂肪: 5.3 g
• 反式脂肪: 0.0 g
• 膽固醇: 0 mg
• 鈉: 89.2 mg
• 總碳水化合物: 3.2 g
• 膳食纖維: 1.6 g
• 總糖: 1.5 g
• 蛋白質: 2.1 g