Asparagus w/ Aioli & Smoky Pepper Puree

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

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

From the May/ June issue of Vegetarian Times this gluten free, vegan recipe is elegant and luxurious while deliciously simple. The recipe is free from most allergens – it calls for Vegan mayonnaise, so just be sure that it is also gluten free.

This recipe makes 6 servings and takes 30 minutes or less.

Aioli Ingredients:
2 cloves garlic, peeled
¼ teaspoon salt
2 tablespoons olive oil
½ cup of vegan mayonnaise (such as Veganaise)

Smoky Red Pepper Puree Ingredients:
1 12 oz jar roasted red peppers, rinsed and drained
2 tablespoons agave nectar or honey
1 tablespoon olive oil
2 teaspoons smoked paprika

Grilled asparagus Ingredients:
11/2 lb green asparagus (24 to 30 medium-sized spears, trimmed)
11/2 lb white asparagus (24 to 30 medium sized spears, trimmed)
1 tablespoon olive oil or vegetable oil
Lemon wedges for garnish

Aioli Instructions:
Chop garlic on cutting board; add salt and mash into a fine paste with the side of the knife.
Whisk together garlic and oil in small bowl.
Whisk in mayonnaise.

Smoky Red Pepper Puree Instructions:
Puree peppers, agave nectar, oil and paprika in blender or food processor until smooth, adding 2 to 3 tablespoons of water if needed, to obtain desired consistency.
Season with salt and pepper if desired.

Grilled Asparagus Instructions:
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.
Arrange asparagus on platter, garnish with lemon wedges and a drizzle of Aioli and Smoky Red Puree.
Serve hot or at room temperature.

Nutritional Info (Per Serving of 8 – 10 spears):
257 calories, 3 g protein, 21 g total fat, 14 g carbs, 0 mg cholesterol, 432 mg sodium, 3 g fiber, 9 g sugar.