Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

Ingredients

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

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