Asparagus And Beets With Romesco Mayonnaise

Name: Asparagus And Beets With Romesco Mayonnaise
Prep time: 1 h 16 min
Cook time: 1 h 16 min
Total time: 1 h 16 min
Yield: 100
Cuisine: Spanish, European
Ingredients: 237 milliliters sliced almonds, toasted and chopped; 680 grams asparagus; 12 smalls beets; 1 teaspoons cayenne pepper; 100 servings Coarse salt, to taste; 1 Tb minced garlic; 355 milliliters mayonnaise; 118 milliliters seeded and finely chopped, drained canned plum tomatoes; 59 milliliters red wine vinegar; 100 servings Salt and freshly ground black pepper, to taste; 59 milliliters tomato puree

Asparagus And Beets With Romesco Mayonnaise might be just the European recipe you are searching for. This recipe serves 100. This hor d'oeuvre has 37 calories, 1g of protein, and 3g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 16 minutes. Head to the store and pick up almonds, asparagus, wine vinegar, and a few other things to make it today.

Instructions

To make the romesco mayonnaise, in a mortar, combine the garlic with a little coarse salt and, using a pestle, grind together to form a paste. Alternatively, in a bowl, mash together with a fork or the back of a spoon.

Ingredients you will need

Coarse Salt

Mayonnaise

Romesco

Garlic

Equipment you will use

Mortar And Pestle

Bowl

Place the mayonnaise in a bowl and stir in the garlic paste. Fold in the almonds, tomatoes, cayenne, tomato puree, vinegar, salt and black pepper until well mixed. Cover and refrigerate.

Ingredients you will need

Salt And Pepper

Garlic Paste

Tomato Puree

Mayonnaise

Tomato

Almonds

Ground Cayenne Pepper

Vinegar

Equipment you will use

Bowl

Remove the tough ends of the asparagus; trim the spears to a uniform length. If the stalks are thick, using a vegetable peeler and starting about 2 inches below the tips, peel off the thin outer skins.Half fill a large, wide fry pan with salted water and bring to a boil.

Ingredients you will need

Asparagus

Vegetable

Water

Equipment you will use

Peeler

Frying Pan

Add the asparagus spears and boil until tender-crisp, 4 to 6 minutes; the timing will depend upon the thickness of the stalks.

Ingredients you will need

Asparagus

Drain well and immerse immediately in ice water to stop the cooking and set the color.

Ingredients you will need

Water

Drain well again and pat dry.To bake the beets, preheat an oven to 375F. Trim the greens off the beets (reserve for another use), leaving about 1/2 inch of the stems intact. Rinse the beets well but do not peel, pat dry and wrap together in aluminum foil, sealing tightly.

Ingredients you will need

Greens