Chargrilled Asparagus and Romesco Toasts

A pepper and tomato dip from Catalonia in Spain, romesco combines sweet and smokey flavours to make it positively addictive. If you don’t have a griddle pan, you can boil or steam the asparagus instead. Hands-on time 20min. Cooking time about 25min. Serves 6 100g blanched almonds 300g flame-roasted red peppers from a jar (drained weight), we used The Greek Kitchen 75g sun-dried tomatoes in oil (drained weight)

1½tbsp sherry or red wine vinegar 1tsp hot or sweet smoked paprika 2 garlic cloves, peeled

1tbsp extra virgin olive oil, plus extra to drizzle and brush 300g fine asparagus spears, woody ends trimmed Flaked sea salt, to sprinkle 6 long slices rustic bread

Toast the almonds in a dry frying pan over low heat for 4-6min, until golden. Tip into a food processor with the peppers, tomatoes, vinegar, paprika, 1 garlic clove, 1tbsp oil and plenty of seasoning. Whizz to a chunky paste. Cover and set aside at room temperature.

Heat a griddle pan over high heat. Griddle the asparagus, in batches if needed, for 7-8min, until charred but still firm (they will continue to soften on cooling). Remove to a plate, drizzle over some oil and sprinkle with a little flaked sea salt. Set aside until needed.

To serve, lightly brush the bread on both sides with oil. Griddle or toast under the grill for 1-2min per side (in batches if needed). Halve the remaining garlic clove and rub the cut sides over the hot toasts. Divide toasts between 6 plates and spread a little romesco sauce over each. Top with asparagus and serve with remaining sauce on the side. PER SERVING 318cals, 12g protein, 15g fat (2g saturates), 32g carbs (4g total sugars), 6g fibre

GET AHEAD Make the romesco a day ahead; cover and chill. Griddle asparagus up to 2hr ahead; cool, cover and keep at room temperature. To serve, allow sauce to come up to room temperature for 1hr; stir to recombine. Complete recipe.