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.