Fresh asparagus with roasted red capsicum mayonnaise
Indulge in a delicious and healthy appetizer with our Fresh Asparagus with Roasted Red Capsicum Mayonnaise. This simple yet elegant dish features tender, crisp asparagus paired with a creamy, flavor-packed mayonnaise made from roasted red peppers, olive oil, egg yolks, lemon juice, mustard, and garlic. Perfect for any occasion, this recipe elevates your dining experience with its vibrant colors and rich taste. Ready in minutes, it's an exquisite addition to your recipe repertoire.
- 13 Apr 2025
- Cook time 35 min
- Prep time 10 min
- 2 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 790 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 14g | 36% |
| Sugar 14g | 14% |
| Fat | |
| Fat 130g | 148% |
| Saturated 18g | 62% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 410ug | 45% |
| Choline 240mg | 43% |
| Vitamin B1 0.89mg | 75% |
| Vitamin B2 0.95mg | 73% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.85mg | 50% |
| Vitamin B9 360ug | 89% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 140mg | 150% |
| Vitamin E 9mg | 58% |
| Vitamin K 240ug | 200% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 1.11mg | 123% |
| Iron, Fe 13mg | 118% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 3.70mg | 34% |
| Water | |
| Water 620g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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