Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
56%
Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco)
45 min.
4
46kcal

Suggestions


Discover the delightful flavors of the Mediterranean with our Grilled Green Onions and Asparagus with Romesco, also known as Calçots y Esparragos con Romesco. This vibrant side dish is perfect for any occasion and is packed with flavors that dance on your palate. The combination of tender green onions and crisp-tender asparagus, lightly grilled to perfection, creates a visually stunning and healthy dish that will impress your family and friends.

The star of this recipe is the Romesco sauce, a traditional Catalonian pepper and nut sauce that adds depth and a smoky sweetness. It's easy to create and perfectly complements the grilled vegetables, making each bite an explosion of taste. This dish is not only vegetarian and vegan but also gluten-free and dairy-free, making it a fantastic option for various dietary needs.

With just 46 calories per serving and ready in 45 minutes, it's an ideal choice for a light side dish that doesn't skimp on flavor or satisfaction. Whether you're hosting a family barbecue, enjoying a quiet dinner at home, or looking for a nutritious addition to your meal prep, Grilled Green Onions and Asparagus with Romesco is the dish to try. Take a culinary journey to the heart of Spain while making memories around the table!

Ingredients

  • pound asparagus trimmed
  • 0.1 teaspoon pepper black
  • 1.5 teaspoons olive oil extravirgin divided
  • ounces green onions 
  • tablespoons catalonian pepper and nut sauce 
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • grill
  • grill pan

Directions

  1. Trim root ends of onions, keeping the bulb heads intact; discard roots. Trim tops so that about 4 inches of upper green portion remain.
  2. Cook onions in boiling water 2 minutes or until tender.
  3. Drain and rinse with cold water; drain well, and pat dry.
  4. Place in a medium bowl.
  5. Cook asparagus in boiling water for 4 minutes or until crisp-tender.
  6. Drain and rinse with cold water; drain well, and pat dry.
  7. Place in another bowl.
  8. Heat a grill pan over medium-high heat.
  9. Drizzle 1/2 teaspoon oil over onions, tossing to coat. Arrange onions in an even layer in pan, and grill for 30 seconds on each side or until grill marks show.
  10. Transfer onions to a platter.
  11. Drizzle remaining 1 teaspoon oil over asparagus; toss to coat. Arrange asparagus in an even layer in pan, and cook for 1 minute on each side or until grill marks show.
  12. Transfer asparagus to platter.
  13. Sprinkle vegetables evenly with salt and pepper. Divide evenly among each of 4 plates; top each serving with about 1 1/2 teaspoons sauce.

Nutrition Facts

Calories46kcal
Protein22.54%
Fat28.5%
Carbs48.96%

Properties

Glycemic Index
24
Glycemic Load
1.08
Inflammation Score
-8
Nutrition Score
13.075217340304%

Flavonoids

Isorhamnetin
6.46mg
Kaempferol
1.96mg
Quercetin
18.88mg

Nutrients percent of daily need

Calories:45.88kcal
2.29%
Fat:1.72g
2.64%
Saturated Fat:0.27g
1.66%
Carbohydrates:6.63g
2.21%
Net Carbohydrates:3.48g
1.27%
Sugar:2.87g
3.19%
Cholesterol:0mg
0%
Sodium:323.98mg
14.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.05g
6.11%
Vitamin K:107.02µg
101.92%
Vitamin A:1150.81IU
23.02%
Vitamin C:16.54mg
20.05%
Folate:77.51µg
19.38%
Iron:2.89mg
16.07%
Fiber:3.15g
12.62%
Copper:0.24mg
12.03%
Vitamin B1:0.18mg
12.01%
Manganese:0.24mg
11.8%
Vitamin E:1.66mg
11.08%
Vitamin B2:0.19mg
11.06%
Potassium:317.54mg
9.07%
Phosphorus:70.27mg
7.03%
Vitamin B6:0.13mg
6.54%
Vitamin B3:1.28mg
6.38%
Magnesium:21.98mg
5.5%
Zinc:0.73mg
4.87%
Calcium:48.53mg
4.85%
Selenium:2.78µg
3.97%
Vitamin B5:0.34mg
3.4%
Source:My Recipes