Springtime marks asparagus season, when they are easily available and reasonably priced. You’ll want to select asparagus that are all the same thickness so they will cook evenly. Very fresh asparagus will have closed tips and slightly moist ends. Look for medium spears, so you don’t need to peel them, and make sure to trim off the tough woody part. It’s best to cook them soon after purchasing so they will be at their optimum flavor and sweetness. This roasting technique makes sure they keep their vibrant green color.
This recipe is topped with a lusty romesco sauce. This Catalonian-style sauce—made from roasted red peppers, garlic, sherry vinegar and almonds—may be made up to one week in advance and stored in a container in the fridge. If you are pressed for time, look for roasted and peeled jarred roasted peppers….