Asparagus Romesco Tartine is an open-faced sandwich that combines the flavours of fresh asparagus and a savoury Spanish-inspired sauce called Romesco.

1 bunch asparagus spears, ends removed
2 tablespoons garlic olive oil
1 teaspoon Saltwest Smashed Peppercorn Sea Salt
1 baguette, sliced 1/2″ (about 20 slices)
2 red peppers, whole, roasted until soft and charred
4 tomatoes on vine, roasted on high heat until charred
1 cup unsalted almonds, toasted
¼ cup Lemon EVOO
1-2 garlic cloves chopped
1 tablespoon Sherry Reserva Vinegar
100g Parmesan/Asiago/Manchego
Denissimo 23yr Balsamic to finish

Preheat oven to 350°F. Cut the baguette into ½” slices, arrange on a baking
sheet, and drizzle with olive oil. Bake until crispy and golden brown. Heat the
garlic oil to medium-high heat in a large skillet. Chop the asparagus into bite
sized pieces. Cook asparagus in the skillet without stirring for 1-2 minutes, until
you have some char on one side. Season with ½ salt and pepper mix and set
aside. Add all the remaining ingredients to a food processor, and pulse until
smooth with some small chunks. Arrange the crostini and put a spoonful of
Romesco on each one. Top with two pieces of asparagus and a shaving of fresh
parm to garnish.