1. To prepare the sauce: Cut the bell pepper in half lengthwise. Put on a piece of foil set on a baking sheet. Place on the top oven rack under a hot broiler and broil until the skins blacken. Remove from the oven and put a damp paper towel over the peppers. Let cool. Then remove the blackened skins, seeds and stem. Set aside.

2. Place the hazelnuts in a baking pan. Toast in a preheated 350-degree oven 12 minutes, or until the skins start to crack. Remove nuts from the oven and cool slightly before transferring to a clean kitchen towel. Close towel and rub to remove the hazelnut skins. (Some of the skins will still adhere to the nuts.) Set aside.

3. Remove and discard the stem and seeds of the chili. Put into a small bowl and cover with boiling water. Set aside until softened, about 30 minutes. Drain.

4. Put the hazelnuts, softened chili and garlic into a food processor and chop finely. Add bell pepper, paprika, cayenned, tomato paste, vinegar, olive oil and salt. Process until smooth and thick, almost like a mayonnaise. Transfer to a bowl, cover and refrigerate. (The sauce can be made 3 days in advance. Remove from the refrigerator 1 hour before serving.)

5. To prepare the asparagus: Snap the ends from the asparagus; wash well and pat dry.

6. Spread the asparagus in a roasting pan and drizzle with olive oil; sprinkle with salt. Roast in a preheated 425-degree oven about 12 to 15 minutes, or until tender. Remove from the pan, transfer to a platter and cool. Cover and refrigerate until ready to serve. (This can be done 24 hours in advance.)

7. Serve the asparagus with the romesco sauce on the side.

>From "Kitchen Conversations" by Joyce Goldstein.

Mc formatted 3/29/97 by MsRooby@sprintmail. Com