| AMT | UNIT | INGREDIENT | DESCRIPTION |
|---|---|---|---|
| 2 | pcs | Dried Red Chili | ROMESCO SAUCE |
| 0.25 | cups | Sundried Tomatoes | ROMESCO SAUCE |
| 0.25 | cup | roasted Red bellpeppers | ROMESCO SAUCE |
| 1 | Tbsp | apple cider vinegar | ROMESCO SAUCE |
| salt & pepper | ROMESCO SAUCE | ||
| Paprika | ROMESCO SAUCE | ||
| 0.5 | cups | Almond Butter | ROMESCO SAUCE |
| 0.5 | cups | Olive oil | ROMESCO SAUCE |
| 2 | bundles | Asparagus | |
| 1 | bundle | Leeks | |
| 4 | Tbsp | Olive Oil | |
| Salt & Pepper |
| STEP | PREPARATON | |
|---|---|---|
| 1 | Chop Veggies | |
| 2 | Put On Tray. Add seasoning and oil | Bake for 10 mins 350 F |
| 3 | Put all Romesco Ingredients in a high speed blender | |
| 4 | Blend until Smooth | |
| 5 | Get greens out off the oven | |
| 6 | Plate and serve |