Charred Green Onions and Asparagus with Mo’mesco

Charred Green Onions and Asparagus with Mo’mesco

Grilled Asparagus on A Plate with Mo'Mesco Sauce

This healthy, delicious dish is a great example of why vegan dishes don’t have to be an afterthought at your next BBQ.

This recipe makes for more sauce than you'll need, which is a good thing because you'll be coming up with excuses to try and put it on everything.

Mo’mesco is our take on a classic Romesco sauce from Catalonia. We've swapped regular garlic for our Mogambo Spiced Garlic Spread - which we think creates something really special! 

Serves 2

Prep time: 15 minutes

Cooking time: 25 minutes


  • 1 bunch asparagus
  • 1 bunch green onions
  • 50g almonds
  • 2 red peppers
  • 2 tomatoes
  • 2 tbsp Mogambo Spiced Garlic Spread
  • 1 tsp salt
  • 1 slice of stale bread
  • 1 tbsp olive oil


  1. Heat your oven to 420f. If you have a gas stove, place the peppers over the flame to char and blacken all over, you can alternatively use a grill, or just buy roasted peppers in a jar. We'd recommend using jarred roasted peppers as a hack, it makes your life a lot easier, and they’re inexpensive. 
  2. Place the charred peppers in a tupperware and allow to cool. Remove the skin, seeds and stem.
  3. Place the tomatoes in the oven. Cut the bread into chunks, and drizzle the olive oil over it. After 20 minutes, add the bread and almonds to the oven with the tomatoes, and cook for 2 minutes. Allow to cool completely. 
  4. In a blender or food processor, add the bread, peppers, almonds, Mogambo, half the salt, and tomatoes, skin removed. Pulse until smooth but not completely pureed. Set aside. 
  5. Remove the root from the green onions, and break the woody bottom parts of the asparagus off. 
  6. Heat a grill or griddle pan over a high heat, and add the asparagus and green onion. Season with the remaining salt, and cook for 1-2 minutes on each side until charred but still crispy. 
  7. To serve, spread some Mo’mesco onto a place, and place the vegetables on top. 

Notes: This recipe makes more Mo’mesco than you need, but trust us, you’ll be putting it on everything. It will keep in the fridge for a week.