Grilled Asparagus with Romesco Sauce and Burrata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred grilled asparagus served over a nutty romesco sauce made with almonds and smoked paprika, topped with creamy burrata. A restaurant-quality side dish with Spanish flair.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 250g / 9oz roasted red peppers from a jar (3 large peppers; drained)
- 1 tbsp tomato puree
- 100g / 1 cup sliced blanched almonds
- 2 cloves garlic
- 1½-2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 50ml / 3 tbsp extra virgin olive oil
- salt to taste
- 250g / 8 oz asparagus
- 1 tsp olive oil
- flaked salt
- 1 ball burrata
- 1 tbsp chilli oil (or olive oil )
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 444mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 87mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.