Roasted Asparagus with Pepper and Pine Nut Salsa
12 servings
20 minutes
Fried asparagus with pepper and pine nut salsa is a true celebration of flavor. This recipe is inspired by Mediterranean cuisine, where fresh vegetables and nuts play a key role. Crispy, slightly charred asparagus is infused with the aroma of olive oil and acquires a tender texture after brief frying. The salsa made from roasted peppers, tomatoes, and red onion adds juiciness, rich flavor, and pleasant acidity thanks to balsamic vinegar. Pine nuts complete the dish by adding softness and a light nutty note. This dish is perfect as a light appetizer or side for fish and meat and can also be the star of a vegetarian dinner. A simple yet elegant recipe that highlights the natural flavors of fresh ingredients and provides gastronomic pleasure.
1
Preheat the grill well. Place the peppers and grill for 8-10 minutes until the skin is charred. Transfer to a bowl and cover with foil. Let sit for 10 minutes. Peel and chop finely.
- Red chili pepper: 3 pieces
2
In a bowl, mix the peppers, seeded and finely chopped tomatoes, finely chopped onion, pine nuts, vinegar, and half of the oil. Add salt and pepper.
- Red chili pepper: 3 pieces
- Tomatoes: 2 pieces
- Red onion: 1 head
- Toasted pine nuts: 45 g
- Balsamic vinegar: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
3
Sprinkle the asparagus with the remaining oil and place it on the grill. Grill for 2-3 minutes until slightly tender.
- Extra virgin olive oil: 2 tablespoons
- Green asparagus: 6 bunchs
4
Place the asparagus on the plate and top it with salsa.
