Grilled Asparagus with Romesco and Grated Manchego

2 poundsAsparagus
2 TablespoonsOlive oil, high quality
1 teaspoonSalt
½ teaspoonFreshly ground pepper
1Juice and zest from 1 lemon
1 teaspoonDijon mustard
2 clovesGarlic, minced, put through a garlic press, or grated by microplane
1 cupLoosely packed, shaved or grated Manchego cheese
½ cupJimtown Store Romesco Sauce


Preheat a gas or charcoal grill or set an oven broiler on high.

Snap the tough bottom section off the asparagus -- usually about 3 inches from the base.

In a small bowl whisk together the olive oil, salt, pepper, lemon juice and zest, mustard, and garlic to make a dressing.

In a large bowl, or on a sheet pan, coat the asparagus with the dressing and marinate for 10-15 minutes, tossing occasionally to redistribute the marinade.

Grill the asparagus on a very hot grill, turning several times, until tender but still crisp-about 3-5 minutes.

Alternately, line up the asparagus in a single layer on a baking sheet and broil, turning several times, until cooked but crisp, also about 3-5 minutes.

Stack the asparagus on a serving platter and sprinkle the cheese over it. Spoon the Romesco over the asparagus and serve hot. It is also perfectly tasty at room temperature.

Serves 4-6 as a side dish.

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