Asparagus Aubergine Wraps with Romesco Sauce
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
12 asparagus spears, trimmed1 large aubergine
1 tbsp extra virgin olive oil
zest of 1 lemon
[hd]For the sauce[/hd]
4 roasted red peppers
3 ripe tomatoes, roasted in a medium
oven for 15 minutes, skin removed
12 toasted blanched almonds
20 toasted blanched hazelnuts
4 garlic cloves, roasted and peeled
2 tbsp stale bread
1 dried chilli
1 tbsp sherry vinegar
1 tsp smoked paprika
handful of flat leaf parsley
5 tbsp extra virgin olive oil
salt and pepper
method:
- Cut the aubergine lengthways in to slices, making the slices as thin as possible. Sprinkle with salt and leave to one side.
- Place all the ingredients for the sauce in a food processor, reserving half of the hazelnuts for garnish and blend until smooth.
- Using some kitchen roll, dab the aubergines removing any of the bitter juices that may have seeped out. Brush each aubergine slice with a little extra virgin olive oil. Griddle the aubergine slices on a hot griddle pan until slightly charred. Toss the asparagus spears in a little extra virgin olive oil and season. Cook in the hot griddle pan until slightly charred all over – this should only take about two minutes.
- Wrap each asparagus spear in a griddled aubergine slice. Spoon 4-5 tbsp of the Romesco sauce onto each plate and top with four wrapped asparagus spears. Finish by sprinkling with the remaining toasted hazelnuts.
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