The delightful tastes and extravagant arrangement of Charred Asparagus with Citrus Aioli could never have been elevated to an art, but I beg to differ. To craft this radiant side dish, I started with some glorious and fresh green asparagus spears. Each spear is coated in a gloss of extra virgin olive oil and is evenly seasoned with just enough salt and ground black pepper to draw out each stalk’s unique flavor.
The cooking process simply involves turning on the broiler, smacking them in the oven, and keeping a wide and watchful eye on them all the while. The flavors of the asparagus, sweet and a little grassy, truly thrive in the broiler. They acquire a sweet and almost smoky bitterness that gives it an exquisite snap to hold in your mouth. And, they become a little sweeter but always retain their slightest grassiness.
To counterbalance the charred taste of the asparagus, the Citrus Aioli is a revelation. A glowing blend of mayo, minced garlic, and a combination of citrus zests and juices, including orange, lime, and lemon, this aioli is sure to delight even the most discerning of palates. It is a classic testament to extremely simple ingredients being employed correctly. The use of lime and lemon juices deliver acidic and bright flavors which thankfully helps to cut the richness of the mayo, while the orange juice seems to draw out a delicately sweet flavor to round out the creaminess of the sauce. In place of relying upon an indifferent dipping sauce, what we have ended up with is a sauce that entirely combines into the asparagus’s natural flavors, as a result providing incredible depth of flavors to the dish.
To finish this dish, I sprinkle the top with freshly chopped parsley and finely grated Parmesan cheese. The parsley gives the dish a bright pop of color that is not only aesthetically pleasing but adds a freshness from its faintly peppery flavor that pairs well with the smokiness of the charred asparagus and zesty aioli. The Parmesan cheese adds a savory complexity to the dish with its nutty, salty taste and acts as a bridge of sorts, tying all the flavors of the dish together. The garnishes are not an afterthought but rather important additions; not only do they provide textural appeal but add another layer of flavor to the dish as a whole.
The result is a dish that tastes as good as it looks. The asparagus is a beautifully messy pile of long, green and brown charred spears dripping with citrus aioli. The aioli is creamy and pale, punctuated by the vibrant green flecks of parsley and golden shards of Parmesan. Each bite is a journey through a variety of flavors and textures that take you to the charred smoky crunch of the asparagus to the tangy smooth aioli interrupted by the bright taste of parsley and the rich flavor of Parmesan.
Not just a side dish, but a celebration of spring’s green bounty, this dish is a testament to the transformation of a few simple ingredients into a dish this is not only easy to make but is elegant and crowd pleasing. Charred Asparagus with Citrus Aoili is culinary proof of the magic that can happen when creativity works properly. Flavors and textures made possible from simple substitutions and base ingredients puts smiles on the faces of those fortunate enough to indulge. This dish represents an example of the powerful things that can be done once ingredients, technique and creative imagination come together in song.
Charred Asparagus with Citrus Aioli
Cuisine: New AmericanDifficulty: Easy4
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 1 fresh asparagus, trimmed
2 tablespoons 2 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 1/2 mayonnaise
1 clove of 1 garlic, minced
1 tablespoon 1 lemon zest
1 tablespoon 1 lime zest
1 tablespoon 1 lemon juice
1 tablespoon 1 orange juice
1 tablespoon 1 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.