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

Publish date:

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.

  • 6Servings



  • 2 cloves garlic, peeled
  • 1/4 tsp. salt
  • 2 Tbs. olive oil
  • 1/2 cup vegan mayonnaise, such as Vegenaise

Smoky Red Pepper Purée

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

Grilled Asparagus

  • 1 1/2 lb. green asparagus (24 to 30 medium-size spears), trimmed
  • 1 1/2 lb. white asparagus (24 to 30 medium-size spears), trimmed
  • 1 Tbs. olive oil or vegetable oil


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
  • Carbohydrate Content: 14 g
  • Fat Content: 21 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 432 mg
  • Sugar Content: 9 g