Grilled Asparagus with Red Bell Peppers Sauce
Elevate your vegetable game with this vibrant and flavorful recipe for Grilled Asparagus with Red Bell Pepper Sauce. Tender asparagus spears, kissed by the grill for a subtle smoky char, are paired with a velvety sauce made from fire-roasted red bell peppers, garlic, and a hint of smoked paprika. This dish perfectly balances earthy, sweet, and tangy flavors, enhanced by a touch of red wine vinegar for brightness. Ready in just 35 minutes, it’s a quick yet elegant addition to any meal, whether as a side dish or a light, plant-based main. Garnish with fresh parsley for a pop of color and freshness, and watch this nutrient-packed dish impress at your next dinner gathering or summer barbecue. Perfectly versatile, gluten-free, and brimming with bold flavor, this is vegetable-forward cooking at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 red bell peppers
- 2 garlic cloves
- 1 tablespoon red wine vinegar
- 0.5 teaspoon smoked paprika
- 2 tablespoons water
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Rinse and trim the woody ends of the asparagus.
Preheat your grill or grill pan to medium-high heat.
In a large bowl, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to coat.
Place the asparagus on the grill and cook for 8-10 minutes, turning occasionally until tender and slightly charred. Remove from heat and set aside.
Char the red bell peppers over the grill or directly on a gas flame, turning occasionally until the skin is blackened and blistered. Alternatively, roast them in the oven at 450°F (230°C) for 15-20 minutes.
Place the charred peppers in a covered bowl or sealed plastic bag for 5 minutes to steam. This will make the skins easier to remove.
Peel off the skins, remove the seeds, and roughly chop the peppers.
In a blender or food processor, combine the roasted red bell peppers, garlic cloves, 2 tablespoons of olive oil, red wine vinegar, smoked paprika, water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until smooth.
Taste the sauce and adjust seasoning if needed.
To serve, arrange the grilled asparagus on a serving platter and drizzle the red bell pepper sauce over the top.
Optional: Garnish with fresh parsley for added flavor and color.
Serve immediately and enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
