Roasted Asparagus With Caper Mayonnaise

The flavor of roasted asparagus is so perfect on it’s own that you need to pair it with a sauce that simply enhances rather than takes the dish in another direction. Mayo and asparagus are classic partners as the mayo has a clean tanginess that lifts the flavors of the asparagus. The capers add a salty depth of interest that harmonizes the ingredients and adds a subtle unexpected kick.
Serves 6, level of difficulty - easy

About 36 or slightly more, medium thickness asparagus spears, the ends snapped off
2/3 cup (190ml) of extra virgin olive oil
1 teaspoon (5ml) of sea salt
12 capers, finely chopped
4 Tablespoons (60ml) of mayonnaise
4 Tablespoons (60ml) of heavy cream

1. Preheat the oven to 400F (200C). Arrange your asparagus on a baking tray so that each spear is laying flat. Drizzle with olive oil and season with salt and pepper. Slide them into the oven and bake until a knife inserted into the stalk goes in easily, about 8 to 10 minutes.

2. Stir the chopped capers into the mayonnaise. Whisk in the cream. Give your sauce a taste and season if necessary.

3. When the asparagus is cooked, arrange on individual plates or on a platter. Drizzle your caper sauce over the asparagus like a belt and serve.

Wine Match – Chablis

Asparagus has an unusual taste that is tough to pair with wine. But after experimenting with lots of options, I found a match that I love with this dish – Chablis. This is steely, minerally, unoaked Chardonnay from the northern-most part of Burgundy, France. It has lots of acidity that is always important when pairing wine with vegetables (the capers need some tartness as well), but the best part about this pairing is how wine contrasts with the sauce. Rich, creamy mayo up against a super-crisp wine is the yin and yang of yummy.

This recipe and wine match is from the book: This Food That Wine, a cookbook and wine guide available in stores across Canada.


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