Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco)


  • 1 ½ teaspoons extravirgin olive oil, divided
  • 2 tablespoons Catalonian Pepper and Nut Sauce
  • ¼ teaspoon salt
  • 1 pound asparagus, trimmed
  • 1/8 teaspoon black pepper
  • 16 large green onions (about 4 ounces)

1. Trim root ends of onions, keeping the bulb heads intact; discard roots. Trim tops so that about 4 inches of upper green portion remain. 2. Cook onions in boiling water 2 minutes or until tender. Drain and rinse with cold water; drain well, and pat dry. Place in a medium bowl. 3. Cook asparagus...

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