Easy Campfire Roasted Asparagus with Tomato Aioli Recipe

Cooking vegetable dishes like our campfire roasted asparagus with tomato Aioli recipe could never be easier.You will find yourself using the Aioli sauce more and more, so be sure to make a large batch. Whenever possible, make your own dressings and sauces instead of buying them from the supermarket.

You can whip up this decadent sauce and use it as a condiment on sandwiches, fries, or grilled veggies.

An ordinary dipping sauce can be elevated to a gourmet one with the help of this tangy, creamy sauce. Soups, stews, roasts, paella, pasta, and grain dishes can all benefit from the addition of aioli, a garlicky mayonnaise that serves as a dip, sauce, or spread. Some state that aioli originated in Provence, in the southern region of France; others assert that allioli, a sauce from Spain, was the original; and yet others assert that the Ancient Romans and Egyptians made use of this sauce. Still, it’s incredibly versatile and ranks high among our favorite Mediterranean sauces.

Dip it in crackers, French fries, potato chips, or any kind of vegetable—raw, grilled, or roasted—and it will be a success with anyone. Another great use for this sauce is as a condiment on grilled shrimp, crab cakes, fish, chicken, pig, or beef, or as a spread on sandwiches. It has a one-week shelf life when stored in the fridge.

Roasting asparagus over an open flame is my go-to method. This recipe for campfire roasted asparagus with tomato Aioli recipe is easy to make and tastes great. Asparagus tips get a salty crispness from roasting, while stems become delicate and melt in your mouth.

For many reasons, asparagus is a springtime favorite of mine. Asparagus is my favorite asparagus. It pairs well with a wide range of main courses and is incredibly simple to make. Asparagus is a natural diuretic and high-fiber vegetable, among its many other health advantages. Folate and potassium, two nutrients vital to cardiovascular health, are abundant in this food. Asparagus retains its inherent taste when roasted, and unlike when boiled or steaming, it becomes soft without being mushy. On your next outdoor vacation, you must try this campfire roasted asparagus recipe with tomato Aioli recipe.

This campfire roasted asparagus with tomato Aioli recipe is one of the simplest vegetable side dishes ever, and we could use more veggies in our dinner repertoire. Among my favorite ways to cook vegetables is roasting, and the beautiful, verdant asparagus is no exception. (But I’m getting off topic.) Asparagus is also available sautéed, grilled, and wrapped in bacon.

To start, making the tomato Aioli sauce and campfire-roasted asparagus couldn’t be easier. Secondly, browning food over steaming brings forth much more flavor. Thirdly, it’s perfect for those times when you only have a few minutes to whip up a dish and have it ready to go. Fourth, it’s versatile enough to be a main meal or a topping for a variety of salads and side dishes.

FAQ For Our Campfire Roasted Asparagus with Tomato Aioli Recipe

Why is my baked asparagus soggy?

Due to the short cooking time, be careful not to let the stems become soggy and floppy. This campfire roasted asparagus recipe with tomato Aioli recipe will not overcook if you remove it from the campfire a minute or two before you believe it is done cooking. Asparagus can also be shocked in an ice bath to avoid overcooking.

Should I blanch asparagus before baking?

Blanching the spears not only makes them more flavorful, but it also speeds up cooking time. A very high temperature is required for any cooking method that involves grilling, sear, or roasting. The inside would remain raw even after charring the outside if blanching weren’t necessary. A small cast ioron pan of heavily salted boiling water is all that’s needed to blanch.

Should asparagus be crunchy or soft when cooked?

The good news is that everyone has their own preference, thus there is no one correct response. While the center of thin asparagus is slightly crisp and soft, the center of thick asparagus is meatier and offers more crunch and texture. This campfire roasted asparagus recipe with tomato Aioli recipe calls for spears of uniform size to ensure even cooking.

Other Side Dishes For Your Campfire Meal

1. Easy Campfire Horseradish Potato Skewers Recipe

2. Fast Campfire Dill Potato Salad Recipe

3. Easy Campfire Cheesy Potato Stacks Recipe

Other Side Dish Recipes You May Like 1 2 3

Cooking vegetable dishes like our campfire roasted asparagus with tomato Aioli sauce recipe could never be easier. Make plenty of the Aioli sauce, you will be using it more and more often.

5 from 1 vote

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Prep Time 0 minutes mins

Cook Time 10 minutes mins

Aioli Sauce 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 8 Servings

Calories 249 kcal

Equipment

• Small Bowls
• large mixing bowl
• Baking Pan Large
• Foil Paper Non Stick

Ingredients

  

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Asparagus Ingredients

• ½ cup artichoke hearts quartered drained and finely chopped
• 2 lb asparagus spears

Aioli Ingredients

• 1 tbsp olive oil
• ¼ cup onion chopped
• 2 cloves garlic minced
• 1 tsp crushed red pepper
• 1 can diced tomatoes 14.5-oz. drained can unsalted
• 2 tsps vinegar red wine
• 1 cup mayonnaise canola stype
• ¾ tsp salt kosher

Instructions

 

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Aioli Steps

• Heat olive oil in a medium saucepan over medium-high. Add chopped onion; cook until tender, about 3 minutes. Stir in minced garlic cloves and crushed red pepper; cook 30 seconds. Add diced fire-roasted tomatoes and red wine vinegar. Cook 10 minutes; let cool completely. Process tomato mixture, canola mayonnaise, and kosher salt in a food processor until smooth.
  

Asparagus Steps

• Create a camfpire with grate for cast iron skillet with lid.
  
• Remove and discard the rough ends of the asparagus and lay them on a baking sheet. Drizzle with olive oil, sea salt, and cracked black pepper.
  
• Use your hands to rub the oil over the stalks to ensure they’re fully coated. Bake for 8 minutes.
  
• Remove asparagus from the oven. Add desired amount of brie or goat cheese, sliced tomatoes, asparagus, sunny-side up egg and mustard aioli and enjoy!
  

Nutrition

Calories: 249kcalCarbohydrates: 9gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 12mgSodium: 530mgPotassium: 347mgFiber: 4gSugar: 4gVitamin A: 1010IUVitamin C: 12mgCalcium: 49mgIron: 3mg

Keyword asparagus, Vegetables

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