Asparagus with whipped ricotta and romesco sauce recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp olive oil
• 120g shallots, thinly sliced
• 3 garlic cloves, sliced
• 1⁄2 red chilli, deseeded and finely chopped
• 1 x 210g jar sweet and mild chopped cherry peppers, drained
• 1 tbsp tomato purée
• 250g good-quality tinned chopped tomatoes
• 160ml tomato juice
• 1 tsp sea salt flakes
• 10g fresh basil
• 1 tsp red wine vinegar
• 200g mixed nuts
• 12 large asparagus spears, trimmed
• 1 tbsp extra-virgin olive oil
• 160g ricotta*
• 2 tbsp double cream