Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce
Photo by Kate Sears


  • 1 medium ancho chile, stem and seeds removed
  • 1⁄2 cup peeled, seeded, and diced tomatoes (fresh or canned)
  • 2-1⁄2 tsp. red-wine vinegar; more as needed
  • 1⁄2 cup blanched almonds or hazelnuts, or a combination, lightly toasted
  • 2 cloves garlic, pounded to a smooth paste with a pinch of salt
  • One 1⁄2-inch thick slice white country-style bread, cut crosswise into 3 pieces
  • Kosher salt
  • + 12 more ingredients
    • 4 to 8 thin slices Serrano ham or prosciutto, for serving (optional)
    • Kosher salt
    • 1⁄2 cup plus 2 Tbs. extra-virgin olive oil
    • 1-1⁄2 tsp. sherry vinegar
    • 4 small handfuls frisée (pale center leaves), about 4 oz. total, washed and dried
    • 1 piquillo pepper, or 1 medium red bell pepper, roasted, peeled, and seeded
    • 1 Tbs. red-wine vinegar; more as needed
    • 1 tsp. Pimentón dulce, or sweet paprika; more as needed
    • ¾ cup extra-virgin olive oil; more for drizzling
    • 1⁄2 tsp. hot Pimentón, or cayenne; more as needed
    • 4 eggs
    • 24 medium to large asparagus spears

Heat the broiler and position a rack in the top of the oven. Put the ancho chile in a small bowl and cover with boiling water. Let soak until plump, about 10 minutes. Drain and set aside. Put the tomatoes in a small baking dish, drizzle with a little oil, and place under the broiler until sligh...

View full recipe at Fine Cooking


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