Asparagus with roasted red capsicum mayonnaise
This dish features blanched asparagus served with a rich roasted red capsicum mayonnaise, blending sweet and fresh flavours. It's a vibrant side or light main course ideal for spring and summer gatherings.
Cook time 35 min
Prep time 10 min
Ingredients:
2.50 lb asparagus2 red peppers
1 cup olive oil
2 yolks
1 tbsp lemon juice
1 tsp mustard
2 garlic cloves
This delightful dish features fresh asparagus paired with a rich and creamy roasted red capsicum mayonnaise. It's a perfect side dish or a light main course that celebrates the flavors of spring and summer. By roasting the red capsicum, the natural sweetness is intensified, providing a lovely contrast to the fresh, green taste of asparagus. Follow this guide for a wonderful culinary experience that’s both satisfying and nutritious.
Instructions:
- Wash the asparagus thoroughly under cool running water.
- Trim the woody ends off each spear.
- Preheat your oven to 400°F (200°C).
- Place the red peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skins are blackened and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid and let them steam for about 10 minutes. This will make the skins easier to peel off.
- Peel off the skins, remove the seeds and stems, and set the roasted red peppers aside to cool.
- Bring a large pot of salted water to a boil.
- Add the asparagus and cook for 2-3 minutes until they are bright green and just tender.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve the vibrant color.
- Drain the asparagus and set it aside.
- In a blender or food processor, combine the roasted red peppers, egg yolks, lemon juice, mustard, and garlic cloves.
- Blend until you have a smooth mixture.
- With the blender or food processor running, slowly drizzle in the olive oil. Continue blending until the mixture thickens and emulsifies into a creamy mayonnaise.
- Season the mayonnaise with salt and pepper to taste.
- Arrange the blanched asparagus on a serving platter.
- Serve with the roasted red capsicum mayonnaise on the side or drizzled over the top.
6. Optional Garnish:
- For extra flavor, you can garnish the dish with a sprinkle of freshly chopped herbs (e.g., parsley, dill) or a pinch of red pepper flakes for a bit of heat.
With the asparagus perfectly cooked and the roasted red capsicum mayonnaise adding a luxurious touch, this dish is sure to impress. It's a beautiful blend of textures and flavors that complement each other wonderfully. Whether you’re serving it at a dinner party or enjoying it as a family meal, this recipe is a testament to how simple, fresh ingredients can create something truly special.
Asparagus with roasted red capsicum mayonnaise FAQ:
Roast the red peppers for about 20-25 minutes at 400°F (200°C), turning occasionally until the skins are blackened and blistered.
Store leftover mayonnaise in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover the surface with plastic wrap to prevent oxidation.
Yes, you can use yellow or orange bell peppers for a sweeter flavor, but the flavor of the mayonnaise will vary slightly. Avoid using hot peppers unless you want added heat.
The asparagus is done blanching when it turns bright green and is just tender. This usually takes about 2-3 minutes; test a spear for desired tenderness.
You can use aquafaba (the liquid from canned chickpeas) as a vegan substitute for egg yolks in the mayonnaise, using about 3 tablespoons to replace 1 egg yolk.
Cooking Tips:
- Select fresh, firm asparagus stalks for the best texture and flavor.
- When roasting the red peppers, ensure they are evenly charred for a deep, smoky flavor.
- Use a high-quality olive oil for the mayonnaise to achieve a rich and smooth consistency.
- Allow the roasted red peppers to cool before blending them into the mayonnaise.
- If the mayonnaise is too thick, you can add a little bit of water or extra lemon juice to reach your desired consistency.
- Adjust the seasoning to taste with salt and additional lemon juice if needed.
- Serve the dish chilled or at room temperature for the best flavor profile.
Nutrition Facts
2 ServingsCalories 200kcal
Protein 16g
Carbohydrates 27g
Fiber 14g
Sugar 14g
Fat 130g
More recipes
Rosemary-roasted mushrooms with garlic and olive oil
Savoury rosemary-roasted mushrooms with garlic and olive oil.
08 Dec 2025Asparagus with gremolata creme fraiche and prosciutto
Sautéed asparagus topped with gremolata crème fraîche and prosciutto.
24 Jan 2026Potato and caramelised onion cake
A delightful potato and caramelised onion cake, perfect for any meal.
09 Feb 2026Chargrilled prosciutto asparagus with pesto dressing
Chargrilled prosciutto asparagus topped with vibrant pesto.
21 Jan 2026Marinated barbecued zucchini and tomatoes
Grilled zucchini and tomatoes marinated with fresh herbs.
26 Nov 2025Potato & rocket salad with toasted walnuts
A fresh potato and rocket salad with toasted walnuts.
20 Feb 2026