OTTOLENGHI Recipe at Home: Grilled Asparagus with Romesco and Apple Balsamic / サワードゥ活用！アスパラのロメスコソース添え

A Sourdough-Inspired Adventure

After making “Marry Me Chicken” (inspired by @feedingbruno), I found myself with a generous loaf of sourdough—store-bought, of course. As someone who usually leans towards rice or noodles, I honestly never know how to finish an entire loaf. Wouldn’t it be nice to buy a quarter or half?

Determined not to waste it, I went down a rabbit hole to discover how to repurpose it deliciously.

Discovering the Recipe with “Libby app”

Thanks to Singapore’s Libby e-library app, I started browsing Ottolenghi’s “Nopi” cookbook. A particular recipe caught my eye: “Chargrilled Asparagus with Romesco Sauce and Apple Balsamic.” It sounded both flavorful and practical, matching ingredients I already had. I returned the e-book too soon, forgetting to note the recipe title—but thankfully, I later tracked it down via EatYourBooks.com. (Huge thanks to @r_schoofje for showing me the value of this resource!)

Recipe Overview & Prep

The preparation spans two days but is totally worth it:

Day Before

• Soak sourdough chunks, nuts, sun-dried and fresh tomatoes, sherry vinegar, olive oil, and chili together. Let them rest in the fridge overnight to deepen the flavors.

Cooking Day

1. Blitz the soaked mixture into a thick romesco sauce and heat it gently.
2. In a separate pan, reduce a mix of balsamic vinegar, apple juice, and sugar until it thickens.
3. Boil asparagus lightly, then chargrill it in olive oil.
4. Plate the grilled asparagus, top with romesco, and drizzle with apple balsamic glaze.

Visual Guide to the Recipe

Learnings from the Pan

Ottolenghi’s recipes may seem complex at first glance, but if followed carefully, they reward you with clear “aha!” moments. As @thekitchenstoic’s Madame Eiko once said, “You’ll gain confidence by cooking through his steps.”

This dish also made me realize how wonderfully sourdough can work as a thickening and flavoring agent in sauces. Not to mention, the contrast between the roasted asparagus and tangy-sweet glaze was deeply satisfying.

Reflections & Impressions

What started as an effort to avoid food waste turned into a delightful exploration of texture and taste. The rich, nutty romesco against the fresh snap of asparagus and the subtle acidity of the glaze made every bite nuanced and exciting.

For those new to Ottolenghi, this is a great entry point—especially if you’re curious about reimagining common ingredients like bread.

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サワードゥ活用で、オットレンギレシピの実験実績

前回の”Marry Me Chicken”の作成に合わせて、帰り道で買ったサワードゥのローフ。しかし、ご飯と麵類のルーティンの我が家には、やや大きくて食べきれず…

そんなとき、シンガポールの図書館アプリ”Libby”で隠れレシピを発見。

イスラエル出身、ロンドン満喫の料理家オットレンギさんの「NOPI」より 「アスパラガスのグリル ロメスコソースと果物のバルサミコ漬け」をチョイス。

忘備録:

• 半日前に、ざっくりと切ったパン、ナッツ、トマトをしっとり漬けて、風味を添えておく
• 異なる鍋でリンゴジュース、バルサミコ、砂糖を煮詰めて、ほのかな味わいのソースに
• アスパラガスをさっとゆでてから、オリーブオイルでグリル
• 上記をそれぞれ配置して揚げる

生料をそれぞれ満喫できた喜びと、細やかで鮮やかな味の実感。さまざまなアレンジにも対応できそうな、サワードゥ再生レシピでした。