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25 mins
4 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
24 July 2021
18 April 2021
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This is a great tapas or starter for any dinner party. The romesco sauce can be made well in advance and the asparagus can be cooked very quickly in a hot frying pan, grill or barbecue. You can serve it as an individual dish or as a platter for everyone to help themselves. This dish is also a very healthy option for mid-week dinner with a piece of grilled fish. Romesco sauce is a classic Spanish red pepper and almond sauce, very similar to pesto which originated in the city of Tarragona. Romesco sauce works really well as a dip, with any type of fish or chicken dish or as a flavouring ingredient to soups, sauces or dressings. Romesco sauce is traditionally served with Calçots, a young tender spring onion which is barbecued and eaten whole, once dipped in plenty of romesco sauce.