Grilled Asparagus with Roasted Pepper and Garlic Aioli

I modified this recipe from the current issue of 'Vegetarian Times'. I read this magazine like a treat- savoring the pictures, imagining the taste and enjoying the prospect of cooking it!! It is relaxing and enjoyable afternoon of luxury. This month's cover had a photo of grilled asparagus. These are some of my most favorite vegetables. This is one of the many vegetables that tastes best when eaten in season. And right now, our CSA produce is over-flowing with asparagus and I am always looking for different ways to cook it. I have eaten in multiple types of stir fries, pastas, grilled, roasted, blanched, sauteed and loved it in every form.

I looked hard, but could not find this specific recipe posted on the Vegetarian Times website. I was hoping to make my blogging easier by just giving you the link to the website, but it looks like I may have to type the entire recipe!! The colors of this dish are striking - a red roasted red pepper puree, white aioli and green asparagus. The flavors really mix well together for a very surprising and delicious taste.

I halved the recipe and was happy with the results. It also called for white and green asparagus and I only had green, so that's what we had. The aioli calls for Vegan Mayonnaise, but I had none. Instead, I had made a paste with Silken Tofu and Tofu Cream Cheese for a pasta a couple of days ago and had some left-overs and used that instead. I also did not use as much Olive Oil as was recommended in the recipe. I added some TVP to the puree to add protien content. We don't have a grill or grill pan, so I sauteed them on the stove. I served them with quinoa (hidden in the picture), but did not add the lime wedge for garnishing :)


Grilled Asparagus with Roasted Red Pepper Puree and Aioli

Ingredients

2 lbs Asparagus, trimmed
1/2T Olive Oil
Salt, to taste
Pepper, to taste
1/2 t Lemon Juice

2 Cloves Garlic,
1/2 t salt
1 t Olive Oil
1/4 C Vegan Mayonnaise (or I used a pureed mixture of silken tofu and tofu cream cheese)

6 oz Roasted Red Peppers (if using jar, rinse and dry)
1/4 Cup TVP or Morning Star-type Grillers
1 T Agave Nectar
1 t Paprika


To make the Red Pepper Puree: Saute the TVP or morning star grillers in oil for a few minutes till cooked. TVP may have to be soaked in water first. Puree roasted red peppers, agave nectar, paprika and 2-3 T of water, to get to the preferred consistency. Add TVP to the mixture.

To make aioli: Peel garlic cloves, add a pinch of salt and mash them together. Whisk in vegan cream mixture and Olive Oil.

Saute asparagus over medium heat with 1/2 T of olive oil, salt and pepper for 8-9 minutes. Sprinkle lemon juice.

Serve puree and aioli over asparagus!