Yield: Yields about 1-1/4 cups of sauce
Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element. Be sure to serve this salad with crusty bread, to mop up the delicious oil on the plate.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To grill the asparagus, prepare a medium-hot charcoal fire or heat a gas grill. Bring a large pot of water to a boil and season with a generous amount of salt–it should taste almost like seawater. Parboil the asparagus until crisp-tender, about 1 to 2 minutes. Remove the spears from the water (this step is easiest with a stainless-steel spider or strainer), and spread them out on a baking sheet to dry and cool at room temperature. Shortly before you are ready to serve, drizzle about 2 Tbs. of olive oil over the asparagus, and toss to lightly coat. Spread out the asparagus in a single layer and season lightly with salt. Place the asparagus on the grill crosswise and cook, turning once or twice, until the spears are nicely marked, about 1-1⁄2 to 2 minutes per side.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?