Green vegetables with Romesco dip

Preparation

1. Clean, wash and quarter tomatoes.
2. Peel and cut the peppers into broad pieces.
3. Peel the garlic.
4. Pour everything on a lightly oiled baking tray, season with salt and pepper and sprinkle with the remaining oil.
5. Cook in a pre-heated oven at 175 ° C for 25 minutes, turning once.
6. Clean chillies, pit and roughly cut. Cut the baguette into slices, add the almonds to the vegetables and cook for a further 7-10 minutes.
7. Let it cool down.
8. Mash with tomatoes, pepper, garlic, almonds and chillies.
9. Add the red wine and vinegar and season with salt and pepper. Let cool down.
10. Clean the broccoli and divide into florets.
11. Clean the sugar snacks.
12. Wash asparagus, peel in bottom third and cut off woody ends.
13. Put the broccoli in a steamer and simmer over boiling water for 4-5 min.
14. Beat the sugar for the last 2 minutes. Cook asparagus separately in boiling salt water for about 6 minutes.
15. Drain the vegetables.
16. Serve with Romesco dip.