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Asparagus with Alioli Recipe - Esparragos con Alioli


Asparagus Spears

Asparagus Spears (c) 2007 L. Sierra Licensed to About.com

Lisa Sierra
Asparagus is a great side dish for any Spanish menu, especially in spring when the harvest is at its peak. This asparagus with alioli recipe uses fresh green asparagus, rather than canned and serves 4-6. The generally suggested serving size is about 5 spears per person.

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes


  • 2 bunches asparagus, about 2 lbs. or 20 spears
  • alioli sauce


This asparagus with alioli recipe makes 4-6 servings.

Trim off the ends of the asparagus and remove any blemishes. Boil water in a pan with a steamer. When water is boiling, place asparagus in the steamer. Steam asparagus for 5-8 minutes. Be sure to keep your eye on the time. If you cook the asparagus too long, it will turn soggy, instead of being slightly crisp.

Remove the asparagus spears from the steamer and drain, allowing them to cool. Once they are about room temperature, you can serve them immediately or cover and chill in the refrigerator. Be sure to cover them, so that they do not dry out.

Make the Alioli Sauce - When you are ready to serve, arrange the asparagus on a platter. Drizzle the alioli sauce over the asparagus and serve.

Alioli on the Side

If some of your guests do not enjoy garlic, serve the alioli on the side in a small bowl and let guests to serve themselves. If you decide to serve the sauce on the side, we recommend you make a little extra sauce because garlic lovers will probably use the alioli sauce on the asparagus and everything else on the menu!

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