Green Romesco Sauce with Charred Nectarines and Asparagus Recipe - Great British Chefs

green peppers

slice of white bread

whole almonds, toasted

sherry vinegar

garlic cloves

olive oil

salt

pepper

lemon juice,

basil, (optional)

bunch of asparagus, woody ends snapped off

ripe nectarines, stone removed and sliced into wedges

olive oil

salt

cherry tomatoes, halved (yellow and red)

sherry vinegar

flaky sea salt

black pepper

red onion, finely sliced and soaked in cold water for 30 minutes to crisp up and remove sharp flavour

buffalo mozzarella, torn (optional)

basil leaves, torn