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–+ servings

BBQ Baby Leek & Asparagus

Written by - Kevin Kapusi Starow
What a flavour explosion you get through the use of some simple ingredients
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Dairy Free | Seafood Free
Vegan, Vegetarian
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Non Specific
Servings 4
Difficulty Easy

Equipment

  • Immersion blender
  • Mixing bowl
  • BBQ

Ingredients
  

Sauce

  • 2 Red Capsicum - roasted & cleaned
  • 1 Whole ripe Tomatoes - roasted
  • 15 gm garlic cloves - roasted
  • 25 ml Extra Virgin Olive oil
  • 50 gm Hazelnuts - roasted
  • 90 gm Country style bread - sliced
  • 250 ml Sherry Vinegar

Base

  • 10 Asparagus Spears - trimmed
  • 15 Baby Leeks - trimmed & washed
  • Olive oil
  • Sea Salt
  • Lemon

Instructions
 

Sauce

  • Heat a pan and fry the bread till golden brown on both sides, remove and drain on paper towel.
  • Peel the tomatoes and place in a large bowl together with the hazelnuts, and the cleaned capsicum.
  • Squeeze the garlic from the skins into the bowl.
  • Tear up the bread and add to the bowl together with the vinegar.
  • Blend with an immersion blender till you have a fine paste
  • Finish off by adding the remaining oil, whilst still shearing with the blender, this will create an emulsion, season to taste.

Construction

  • Heat the BBQ till smoking hot
  • Frill the asparagus and the baby leeks off on both sides till charred, not burnt.
  • Remove and place on a platter, season and dress with a little olive oil and a squeeze of lemon.
  • Serve together with the Romesco sauce.
Keyword plant based diet, romesco, spanish cuisine
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