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Buckwheat & Raw Asparagus Salad with Romesco Sauce

Resized 2 - BuckwheatSalad_7341
Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.


Buckwheat & Raw Asparagus Salad

Serves 6

1 cup Alison’s Pantry Buckwheat
2 bunches asparagus, trimmed
1 cup Alison’s Pantry Hazelnuts (or Walnuts), toasted and chopped
1/3 cup Alison’s Pantry Sunflower Seeds, toasted
1/3 cup Alison’s Pantry Flaxseeds
1/2 cup basil leaves, chopped
1/4 cup extra virgin olive or avocado oil
Finely grated zest and juice of 1 lemon

  1. Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool.
  2. Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well. Season with salt and pepper, to taste.
  3. Serve topped with dollops of Romesco sauce.


Romesco Sauce

Makes 2 cups

1 cup Alison’s Pantry Natural Almonds
3 cloves garlic
2 preserved large red peppers, well-drained (available from supermarkets)
1/2 cup extra virgin olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper

  1. Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree.
  2. With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
  3. Keeps well for up to 1 week if stored in the fridge.

Download the PDF version here: Alison’s Pantry Buckwheat & Raw Asparagus Salad with Romesco Sauce

This recipe was created by Julie Le Clerc for Alison’s Pantry.