Asparagus with Green Peppercorn Sauce

Asparagus With Green Peppercorn Sauce Recipe

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Yay, it's asparagus season! Here's an easy recipe to highlight a favorite vegetable of mine. The sauce can be served over asparagus that is either chilled, hot or at room temperature. Recipe source unknown and contains only one or two minor adjustments on my part.


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15 Min
5 Min
Stove Top


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  • 1/2 medium
    red bell pepper, roasted, peeled and chopped or sliced into strips
  • 1 Tbsp
    *green peppercorns in brine, drained and coarsely chopped
  • ·
    salt, to taste
  • ·
    freshly cracked black pepper, to taste
  • 1- 1 1/2 lb
    fresh asparagus spears
  • SAUCE:

  • 2 Tbsp
  • 2 Tbsp
    white wine vinegar
  • 1/2 Tbsp
    worcestershire sauce
  • 3 Tbsp
    extra virgin olive oil

How to Make Asparagus with Green Peppercorn Sauce


  1. SAUCE: Whisk together the mayonnaise, vinegar and Worcestershire sauce. Whisk in the olive oil in a slow and steady stream. Add salt and pepper to taste, and refrigerate for about 1 hour, if possible, to allow flavors to develop (may be prepared up to 24 hours ahead; bring to room temperature to serve).

    *I added a teaspoon of the green peppercorn brine to the sauce and used slightly less white wine vinegar to compensate.
  2. Prepare the asparagus: You can roast, grill/pan grill, gently steam or lightly sautè the asparagus.
  3. Arrange the cooked asparagus on a serving platter. Spoon the sauce over the vegetables. Place the roasted red bell pepper chunks/strips on the sauce followed by the chopped green peppercorns. Finish with a light sprinkle of cracked black pepper and serve.

Printable Recipe Card

About Asparagus with Green Peppercorn Sauce

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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