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Grilled Asparagus with Red Pepper Aioli

6 servings


Dairy Free Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3 g
6.9 g
2.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 202
  • Fat 19.1 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   163 mg
  • Carbohydrate 6.9 g
    • Fibre   2.5 g
    • Sugars  
  • Protein 3 g
    • Vitamin A 20 %
    • Vitamin C 70 %
    • Calcium 3 %
    • Iron 9 %


To prepare the aioli, place the first 6 ingredients in a food processor and pulse until smooth. Transfer aioli to a bowl; cover and refrigerate until needed. Preheat your grill to medium-high. Brush the asparagus with the oil. Grill 1 minute per side, or until lightly charred. Arrange the asparagus on a platter with the red pepper aioli alongside.

Note: Roasted red peppers are sold in jars or in bulk. To blanch the asparagus spears, cook in boiling water 1 minute. Drain well, cool in ice-cold water, drain well again, and pat dry.

Serving Suggestions

Serve the asparagus as a side dish for one of the barbecued entrees in our website recipe collection, such as Prosciutto-wrapped Halibut cooked on a Cedar Plank; Barbecued Whole Leg of Lamb; or Grilled Pork Chops with Apricot and Mustard Glaze.

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