Green Romesco Sauce with Charred Nectarines and Asparagus Recipe - Great British Chefs

Ingredients

• 3 green peppers
• 1 slice of white bread
• 1 tbsp of whole almonds, toasted
• 1 tbsp of sherry vinegar
• 2 garlic cloves
• 3 tbsp of olive oil
• salt
• pepper
• lemon juice, to taste
• 1 handful of basil, (optional)
• 1 bunch of asparagus, woody ends snapped off
• 2 ripe nectarines, stone removed and sliced into wedges
• olive oil
• 150g of cherry tomatoes, halved (yellow and red)
• sherry vinegar
• flaky sea salt
• black pepper
• 1/2 red onion, finely sliced and soaked in cold water for 30 minutes to crisp up and remove sharp flavour
• buffalo mozzarella, torn (optional)
• basil leaves, torn