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.
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.
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