Asparagus with roasted tomato romesco – Recipes – Anna Jones

Ingredients

• 250g cherry tomatoes
• 1 teaspoon of sweet smoked paprika
• olive oil
• Sea salt
• 2 cloves of garlic, peeled and sliced
• 1 small slice of good bread torn (approx 75g)
• 75g of ground almonds
• A tablespoon of sherry vinegar
• A 200g jar of roasted red peppers (I use piquillo), drained
• 2-3 bunches of asparagus
• 1 lemon
• Optional: 50g of toasted blanched almonds, roughly chopped