Asparagus with whipped ricotta and romesco sauce recipe
The romesco sauce also makes a great canapé – spread it over little rounds of toasted sourdough and serve with ricotta on top
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Colander
- Paper towel
- Refrigerator
- Plate
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
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