Ingredients with Measurements:
- 1 pound of asparagus, trimmed and peeled
- 2 red bell peppers, roasted and peeled
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of red wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 slices of prosciutto, thinly sliced
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Grill the asparagus until tender and charred, about 5-7 minutes. Set aside to cool.
3. Roast the red bell peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin and remove the seeds. Cut the peppers into thin strips.
4. In a blender or food processor, combine the roasted red peppers, garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
5. Arrange the grilled asparagus on a serving platter. Drizzle the red pepper sauce over the asparagus.
6. Top with thinly sliced prosciutto and chopped parsley.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 8g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- You can use green bell peppers instead of red bell peppers.
- You can use balsamic vinegar instead of red wine vinegar.
- You can use pancetta instead of prosciutto.
Variations:
- You can add sliced cherry tomatoes to the dish.
- You can sprinkle crumbled feta cheese on top of the dish.
- You can add sliced hard-boiled eggs to the dish.
Tips and tricks:
- Make sure to peel the asparagus before grilling to remove the tough outer layer.
- You can also grill the red bell peppers instead of roasting them.
- Make sure to blend the red pepper sauce until it is smooth.
Storage instructions:
This dish is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the dish in the microwave or oven until heated through.
Presentation ideas:
Arrange the asparagus on a long platter and top with the red pepper sauce, prosciutto, and parsley. Serve with crusty bread.
Garnishes:
Chopped fresh parsley
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, roasted potatoes, or a green salad.
Troubleshooting advice:
If the red pepper sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
Make sure to wash the asparagus thoroughly before peeling and grilling. Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Esgarrat is a traditional Spanish dish made with roasted red peppers and salt cod. This version substitutes asparagus for the salt cod.
Flavor profiles:
This dish has a smoky and slightly sweet flavor from the grilled asparagus and roasted red pepper sauce. The prosciutto adds a salty and savory note.
Serving suggestions:
Serve this dish as an appetizer or a side dish at a summer barbecue or dinner party.
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Region: Spanish