Shrimp Asparagus & Potatoes With Spanish Romesco Sauce Recipe

Ingredients For Shrimp Asparagus & Potatoes With Spanish Romesco Sauce Recipe

• 1 tablespoon 2 dried ancho chiles dried ancho powder
• 2 Small red bell peppers
• 0.5 cup Hazelnuts
• 0.5 cup Blanched almonds
• 1 Slice bread, toasted
• 3 Cloves Garlic, Chopped
• 0.25 cup Red wine vinegar
• 2 tablespoon Tomato paste
• 1.5 tablespoon Paprika
• 1 teaspoon Kosher salt
• 0.5 teaspoon Cayenne pepper, or more to taste
• 0.75 cup Extra virgin olive oil
• 1 pound Baby or new potatoes such as fingerlings, red or yukon golds
• 3 tablespoon Extra Virgin Olive Oil, Divided
• 0.5 teaspoon Kosher Salt, Divided
• 2 pound Asparagus, preferably thick stemmed, trimmed
• 6 cup Water
• 1 cup White wine