Ingredients
- Salsa Romesco:
- 1 x head of garlic (crushed)
- 1 x shallot (peeled and quartered)
- 50g x hazelnuts
- 80ml x extra virgin olive oil
- 1 x slice of focaccia (broken up by hand)
- 6-8 x baby plum tomatoes
- 1 x red pepper (large)
- 60ml x red wine vinegar (or sherry vinegar)
- 2-3 tsp x smoked paprika
- Sea salt to taste
- Leafy Lemon Aioli:
- 300-400ml x neutral oil (Sunflower or rapeseed)
- 2 x egg yolks
- 1 x tsp Dijon mustard
- ¼ x garlic clove (crushed)
- ½ x leafy lemon (juiced)
- Sea salt to taste
15 mins
Preparation time
45 mins
total time
2 people
serving
method
Step 1
Preheat oven to 170°C /Gas Mark 4 and line a tray with baking paper. Chop the pepper, remove the seeds and slice into large strips
Step 2
Wash the baby plum tomatoes and add to the tray alongside the pepper. Add the crushed garlic clove and chopped shallot. Tear the focaccia and place onto the tray
Step 3
Drizzle all ingredients with the olive oil followed by the red wine vinegar. Add the hazelnuts, a pinch of sea salt and, finally, sprinkle on the smoked paprika. Toss all ingredients together and place into the oven for 40—45 mins
Step 4
Once ready, tip the contents of the tray into a blender. Blitz everything together (apart from the skin of the garlic clove) to form a coarse texture, adding more oil and red wine vinegar if required. Season to taste with sea salt and black pepper. Serve or store for up to 7 days in the fridge.
Step 5
To prepare the lemon aioli, place the egg yolks into a bowl. Add the mustard, whisk and beat in a tbsp of oil to form an emulsion. Continue to whisk, adding the rest of the oil until thick and glossy in consistency
Step 6
Add the lemon juice and the crushed garlic. Season with sea salt (if required). Serve or store for up to 3-5 days in the fridge
Step 7
To prepare the asparagus, cut (approx.) 1-2cm off the base of the spears. Bring a pan of salted water (I.5 ltr of water to 1 tbsp of sea salt) to just below the boil. Simmer the asparagus just below the boil for 2mins followed by 1min on the boil until tender but still firm
Step 8
Plate as shown and serve with the choice of both dips.
Enjoy!
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