Roasted Vegetables With Green Romesco

• Green Romesco
• 3 green peppers
• 1 poblano chili
• 1/4 cup walnuts
• 1 clove garlic
• 1 sprig parsley
• 1/4 cup spinach
• 1 date
• 1/2 tablespoon smoked paprika
• 1 lemon, juiced
• Roasted Vegetables with Green Romesco
• 1 bunch asparagus
• 1 bunch scallions, bottoms chopped off
• 3/4 cup green romesco

1. Roast the bell peppers and poblano chili until they are completely blackened on the outside. Place them in a paper bag and let them rest for 15 minutes. Peel away the blackened skin and chop the pepper into large chunks.
2. In a food processor, mix the roasted peppers and chili with the remaining ingredients. Pulse until well combined. Salt and pepper to taste.
3. The romesco can be prepared and refrigerated a couple days in advance. This will make about 2-3 cups of romesco - use it on salads or pastas as well!
4. Preheat the oven to 450 degrees.
5. On a sheet pan, spread the asparagus and scallions. Roast for about 15 minutes, until the asparagus are tender but still crisp.
6. Serve the roasted vegetables with a healthy dollop of green romesco.

green romesco, green peppers, chili, walnuts, clove garlic, parsley, spinach, paprika, lemon, vegetables, asparagus, scallions, green romesco

Taken from food52.com/recipes/27939-roasted-vegetables-with-green-romesco (may not work)