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Nutrition Facts
Serving Size 127 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 380
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 170 mg 7%
Total Carbohydrate 4 g 1%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 3 g
Vitamin A 25% Iron 10%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Asparagus with Pimenton Aioli
Prep Time
30 minutes
Cook Time
4 minutes
Total Time
34 minutes
6  People


Recipe makes 6 Servings

1 Lb fresh asparagus, rinsed and ends trimmed
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
6 Tbsp extra virgin olive oil, divided use
2 large pasteurized egg yolks
2 garlic cloves, smashed
1 Tbsp fresh lemon juice
1 Tbsp smoked paprika
3/4 cup(s) grapeseed oil
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Preheat grill to medium-high.
Place asparagus in a bowl and toss with salt, pepper and 2 tablespoons of olive oil. Set aside to marinate while making aioli.
In a food processor add egg yolks, garlic, lemon juice, and smoked paprika.
Pulse together and while food processor is running, slowly add grapeseed oil and remaining olive oil until aioli is smooth and thick. Season to taste as needed with salt and pepper.
Grill asparagus 2 to 4 minutes or until just charred but still slightly crisp. Allow to cool slightly and serve with aioli.
Chef's note: These are also great served with slightly warm Four J Romesco Sauce.


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