Ingredients
1½ lbs fresh California asparagus, trimmed
Olive oil, as needed
Salt, as needed
¾ cup red bell pepper, from a jar, drained rough-chopped roasted
2 tbsp rough-chopped sun-dried tomato, packed in oil, drained
2 1 inch baguette, about 1 ounce, lightly toasted, torn into pieces
2 tbsp blanched, slivered almonds, toasted
1 clove garlic, roughly chopped
½ tbsp white wine vinegar
½ tbsp parsley, preferably Italian flat leaf
⅛ tsp salt
⅛ tsp red pepper, or to taste, crushed
water, as needed, Cool
Preparation
Brush asparagus with olive oil, sprinkle with salt, and grill over medium-hot heat, turning frequently until browned, hot, and tender-crisp for 4 to 6 minutes depending on size. Cool.
In a food processor, puree roasted red bell pepper together with the other ingredients.
With machine running, drizzle olive oil.
If necessary, thin with 1 tablespoon of water at a time until a thick, sauce-like consistency is achieved.
