Chargrilled Asparagus with Apple Balsamic Glaze and Romesco Sauce

Another easy to prepare dish, but one you need to get started on ahead of time. First step is to get the ancho chili soaking as you can assemble the ingedients for the romesco sauce. I realised too late that my almonds had skin on and the recipe wasn't clear so I erred on the side of caution and got them soaking too. The recipe called for white bread but mine was not. Behold, another variation but one I'm sure was not a big deal. Finally the tomatoes, bread, sherry, oil and almonds were assembled and left to absorb the juices and flavours.

Balsamic vinegar, caster sugar and apple juice were combined, and cooked away until reduced and sticky.

Then it was a simple matter of blanching the asparagus, tossing with olive oil and onto the griddle pan to get charred on both sides. To serve, smear the romesco sauce on the plate in an attempt to look cheffy, place the asparagus on top and drizzle apple balsamic and almonds on top. Delicious and the romesco sauce could have many other uses.