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Prep 15min
Total15min
Ingredients8
Servings8
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Ingredients
1
teaspoon salt
1
lb. fresh asparagus spears, trimmed
1/4
cup toasted slivered almonds, finely chopped
1/4
cup mayonnaise
3
tablespoons whipping cream
2
tablespoons chili sauce
Dash hot pepper sauce
2
teaspoons chopped fresh parsley
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Steps
1
In large skillet, bring 3/4 inch of water with salt to a boil. Add asparagus. Cover; cook 2 minutes. Remove asparagus from water; immediately plunge into ice water until cold. Drain.
2
Meanwhile, in small bowl, combine almonds, mayonnaise, cream, chili sauce and hot pepper sauce; mix well.
3
Arrange asparagus on serving platter. Spoon dip into small serving bowl; sprinkle with parsley.
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Romesco is a classic sauce from Catalonia, Spain. The sauce consists of finely ground tomatoes, red bell peppers, garlic, onion and almonds combined with olive oil. Inspired by the Catalonian sauce, this creamy dip gets its flavors from chili sauce, hot pepper sauce and slivered almonds.
Blanching is briefly boiling food, draining it, then immediately chilling it in ice water. The technique doesn’t cook the food through, but it sets color and texture. Fruits and vegetables meant to be eaten with dips or in salads are blanched so they remain appetizing. The same is true for produce meant to be frozen.
To toast almonds, spread on cookie sheet. Bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally.
Blanch the asparagus in advance and refrigerate it for up to four hours. The dip can be prepared ahead and refrigerated for up to one day.
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Nutrition Facts
Serving Size:1 Serving
Calories
110
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
370mg
15%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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