Ingredients
1 head romaine lettuce
6 spear asparagus
2 eggs
1/4 c. chickweed, claytonia, or baby pea greens
2 tbsp. Marcona almonds
1 tbsp. pickled red onions
salt
Pepper
olive oil
3 tbsp. Romesco (recipe below)
1 Spanish onion
4 clove garlic
1 red bell pepper
4 seeds intact
5 chopped
3/4 c. Marcona almonds
1 1/2 c. olive oil
c. red wine vinegar
Pepper
Preparation
Step 1Make romesco: Cook onions in 1 cup olive oil until translucent. Add garlic and cook until tender. Add peppers, and cover with a lid, cooking until completely soft. Add tomatoes and stew for 45 minutes on low heat, covered with a lid. Add almonds, cook 10 minutes. Purée in blender, adding the rest of the olive oil, the vinegar, and pepper to taste. (You can make the romesco ahead of time and keep it covered in the refrigerator until ready to use.)Step 2Cut the romaine in half lengthwise, and season with salt, pepper and a drizzle of olive oil. Grill the romaine until lightly charred, but still raw in the interior.Step 3Peel the asparagus from the tip to the base, saving the peels. Blanche the peels in salted boiling water until tender, and shock in an ice bath. Place peels in a blender with 4 ice cubes and a dash of salt and pepper, blending on high until smooth, then reserve.Step 4Season the asparagus stalks with salt, pepper and olive oil and grill until tender.Step 5Fry eggs sunny side up in olive oil and season with salt and pepper.Step 6Cut the core from the romaine, and slice the asparagus. Arrange on a plate with the red onions and almonds. Drizzle 3 tablespoons of romesco (reserve the rest for another use; it makes a great dip) over the vegetables and on the plate. Top with fried eggs. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
