Asparagus With Toasted Sesame Aioli

READY IN: 20mins
Recipe by Lainey39

Here's a great appetizer for springtime entertaining. The bold, toasty sesame oil adds depth to the classic garlic-lemon sauce. Arrange the crisp-tender asparagus spears, tips up, in a tall, clear glass, with the sesame sauce nearby, served in a radicchio leaf cup to add color. The asparagus can be cooked up to 1 day in advance. The sauce will keep for up to 1 week in a covered container in the refrigerator. Bring both to room temperature for serving.

Top Review by kiwidutch

I served this with fish and a bean dish done asian style and it fitted in wonderfully. Dh was less enthusiastic becuase the aioli was not sweet enough for him, he said it was a little too sour. I would agree with him .. to a point, this was never meant to be a sweet dish after all. I served this wilh baby asparagus tips and it was a nice accompyment to our meal. Made for Zaar World Tour 2008. Thanks!

Ingredients Nutrition


  1. Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
  2. Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
  3. Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
  4. Drain well.
  5. Rinse with cold water and drain again.
  6. Meanwhile, make the aioli:.
  7. Stir together all the aioli ingredients in a small bowl until smooth.
  8. To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.

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