1. Blitz all of the ingredients for the romesco together in a food processor. You may need to blitz for a few minutes, depending on how smooth you like the texture to be. Season with a generous pinch of sea salt until the desired flavour is reached.
2. Set the oven to 200 degrees (fan).
3. Trim the tender stem then toss in oil (I like rapeseed) and salt, then roast for 10-12 minutes until just starting to crisp up.
4. Line up the trees on a serving dish and spread the romesco over in a line towards the tips. You can garnish with small herbs, edible flowers or toasted almonds.
Roasted Tenderstem & Asparagus with Romesco
3 as a side
200g Tenderstem Broccoli
200g Fine Asparagus
For the Romesco:
200g Pre Roasted Peppers (from a jar)
70g Blanched Almonds
15ml Red Wine Vinegar
30ml Olive Oil
1 Medium Clove Garlic
This will make more romesco than you need for the broccoli but fear not - it keeps well in an airtight jar and can be used with many other vegetables (lovely with fennel), with white fish or for dipping things (e.g sausage rolls) in.