Historic Sand Rock Farm
Aptos, CA

2 bunches fresh asparagus
Extra virgin olive oil
Salt & Pepper
2/3 C almonds
2-3 small hot chilies
2-3 cloves garlic
1 T balsamic vinegar
1/3 C sun dried tomatoes
2/3 C canned tomatoes
1 egg yolk

Roast Asparagus:

Preheat oven to 350°. Gently remove the tough green skin from asparagus. Hold one spear by the tip so the stem is on a cutting board; lightly stroke with a carrot peeler and remove a thin layer; rotate the spear. Trim the stem ends. Spread the spears on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast. While baking, shake the tray every very few minutes so the bottom edge does not dry. Time depends on the size of spear; anywhere from 10-25 minutes. The spears are done when the color becomes bright green – test by cutting a slice from the stem, it should be tender.

Romesco Sauce:

Roast almonds, cool, and chop in a coffee grinder or food processor. Chop in batches into small, irregular pieces – avoid making "butter. "If chilies are dried, rehydrate. Remove seeds, chop, and put in blender along with garlic and vinegar. If sun dried tomatoes are dry, rehydrate; if in oil, drain oil. Add to blender. Squeeze juice out of canned tomatoes, and add to blender. Puree until smooth. Add salt and pepper to taste. Add in the egg yolk, puree until smooth. While blending, drizzle in up to olive oil until the sauce achieves the proper medium-orange salmon color. Stir in almonds, and chill until ready to serve. Yields 2 cups

Arrange the room-temperature asparagus on a platter around a dipping cup of sauce, and serve.
Serves 8