Charred Asparagus with Citrus Aioli transforms simple ingredients into a culinary masterpiece. This vibrant side dish begins with fresh asparagus spears, each carefully coated in extra virgin olive oil and seasoned with just the right amount of salt and ground black pepper. The broiler intensifies the asparagus’s natural sweetness and subtle grassiness while imparting a smoky, charred bitterness that adds an irresistible crunch.
The key to this dish lies in its perfect balance of flavors, achieved with the addition of a bright and zesty citrus aioli. This creamy sauce, made from mayo, minced garlic, and a trio of citrus zests and juices—orange, lime, and lemon—brings a refreshing contrast to the smoky asparagus. The lime and lemon add sharp, acidic notes that cut through the richness of the mayo, while the orange adds a sweetness that rounds out the sauce’s creaminess. Instead of just a dip, this aioli seamlessly integrates with the asparagus, enhancing its natural flavors and adding a layer of complexity that elevates the dish.
To finish, the asparagus is garnished with freshly chopped parsley and finely grated Parmesan cheese. The parsley adds a bright pop of color and a faint peppery freshness that complements the charred spears, while the Parmesan cheese introduces a savory, nutty element that ties everything together. These garnishes are more than just decorative—they contribute texture and additional layers of flavor that make each bite a delightful experience.
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Visually, the dish is a feast for the eyes: a rustic yet elegant presentation of charred asparagus spears draped in creamy, citrus-infused aioli adorned with vibrant green parsley and golden shards of Parmesan cheese. Each bite is a journey, starting with the smoky crunch of the asparagus, then the tangy smoothness of the aioli, and finishing with the bright, fresh notes of parsley and the umami richness of Parmesan.
This dish is a celebration of spring’s bounty and a testament to the power of simple, high-quality ingredients combined with thoughtful technique. Charred Asparagus with Citrus Aioli showcases the magic that can happen in the kitchen when creativity and precision come together. It’s an elegant yet approachable dish, perfect for impressing guests or treating yourself to something special. This recipe proves that even the simplest ingredients can be transformed into something extraordinary with the right touch.
Charred Asparagus with Citrus Aioli
4
servings10
minutes10
minutes20
minutesCharred Asparagus with Citrus Aioli combines the smoky flavor of charred asparagus with a tangy, creamy aioli, garnished with fresh parsley and Parmesan for a burst of freshness and depth.
Ingredients
- For the Asparagus
1 pound fresh asparagus, trimmed
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for garnish, freshly chopped parsley
- For the Citrus Aioli
1/2 cup mayonnaise
1 clove of garlic, minced
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon lime juice
to taste, salt and ground black pepper
Directions
- Prepare the Asparagus:
Preheat your broiler to high and position the oven rack so that the asparagus will be about 6 inches from the broiler element. Toss the trimmed asparagus with extra virgin olive oil in a mixing bowl. Season generously with salt and pepper, ensuring each spear is evenly coated. - Broil the Asparagus:
Arrange the asparagus spears in a single layer on a baking sheet. Place the asparagus under the broiler and cook for about 3-5 minutes. Watch closely to avoid burning. The high heat should char the spears slightly while making them tender. Turn the asparagus halfway through broiling if you want to achieve even charring on both sides. - Make the Citrus Aioli:
While the asparagus is broiling, prepare the aioli. In a small bowl, mix the mayonnaise, minced garlic, lemon zest, lime zest, lemon juice, orange juice, and lime juice until well combined. Season the aioli with salt and ground black pepper to taste. Adjust the citrus levels if desired, depending on your preference for tartness. - Serve:
Once the asparagus is charred to your liking, remove it from the broiler and arrange it on a serving dish. Drizzle the citrus aioli over the asparagus or serve it on the side for dipping. Generously sprinkle freshly chopped parsley over the asparagus and aioli, adding a fresh, herbaceous note that brightens the dish and complements the citrus flavors. Finish with a generous amount of grated Parmesan cheese scattered over the top.