Skip to main content

Grilled Green and White Asparagus with Aioli and Smoky Red Pepper Purée

The sauce duo gives this dish an elegant burst of contrasting color, but you could keep it easy and whip up just one sauce—you'll still have plenty for dipping.

Ingredients: 

Ingredient Set Name: 

Aioli

Ingredients: 

Ingredient Line: 
2 cloves garlic, peeled
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
½ cup vegan mayonnaise, such as Vegenaise

Ingredient Set Name: 

Smoky Red Pepper Purée

Ingredients: 

Ingredient Line: 
1 12-oz. jar roasted red peppers, rinsed and drained
Ingredient Line: 
2 Tbs. agave nectar or honey
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
2 tsp. smoked paprika

Ingredient Set Name: 

Grilled Asparagus

Ingredients: 

Ingredient Line: 
1 ½ lb. green asparagus (24 to 30 medium-size spears), trimmed
Ingredient Line: 
1 ½ lb. white asparagus (24 to 30 medium-size spears), trimmed
Ingredient Line: 
1 Tbs. olive oil or vegetable oil

Instructions: 

To make Aioli:

1. Chop garlic on cutting board; add salt, and mash into fine paste with side of knife. Whisk together garlic and oil in small bowl. Whisk in mayonnaise.

To make Smoky Red Pepper Purée:

2. Purée peppers, agave nectar, oil, and paprika in blender or food processor until smooth, adding 2 to 3 Tbs. water, if needed, to obtain desired consistency. Season with salt and pepper, if desired.

To make Grilled Asparagus:

3. Heat grill or grill pan over medium-high heat. Toss asparagus with oil in large bowl. Sprinkle with salt, if desired. Grill asparagus 4 to 8 minutes, or until lightly browned and soft, turning once.

4. Arrange asparagus on platter, and garnish with lemon wedges and a drizzle of Aioli and Smoky Red Pepper Purée. Serve hot or at room temperature.

Nutrition Information: 

Calories: 
257
Protein: 
3 g
Total Fat: 
21 g
Saturated Fat: 
3 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
432 mg
Fiber: 
3 g
Sugar: 
9 g
Yield: 
serves 6