Espárragos a la Parrilla con Alioli de Ají Amarillo

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Puente de los Suspiros

📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
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Espárragos a la Parrilla con Alioli de Ají Amarillo, plated and ready to serve

Peru’s coastal Ica valley is one of the world’s major asparagus growing regions — here it’s grilled simply and finished with a bright aji amarillo aioli.

What You’ll Need

Ingredients for Espárragos a la Parrilla con Alioli de Ají Amarillo

Espárragos a la Parrilla con Alioli de Ají Amarillo

Peru's coastal Ica valley is one of the world's major asparagus growing regions — here it's grilled simply and finished with a bright aji amarillo aioli.
Print Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 4 servings
Calories: 190kcal

Ingredients

  • 1 1/2 lb asparagus woody ends trimmed
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 1/2 cup mayonnaise
  • 2 tbsp aji amarillo paste
  • 1 clove garlic minced
  • 1 tsp lime juice

Instructions

  • Toss the asparagus with olive oil, salt, and pepper.
  • Grill over high heat 6–8 minutes, turning occasionally, until lightly charred and just tender.
  • Whisk together the mayonnaise, aji amarillo paste, garlic, and lime juice.
  • Serve the grilled asparagus with the aioli alongside for dipping or drizzled over the top.

Nutrition

Serving: 1serving | Calories: 190kcal | Protein: 4g | Fat: 18g | Fiber: 2g
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Cooking Espárragos a la Parrilla con Alioli de Ají Amarillo in the kitchen

Health Benefits

  • Asparagus is naturally low-carb and high in fiber; the aioli adds fat and flavor with no added sugar.
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