Asparagus in Spanish Aioli Recipe

Asparagus in Twine
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  • Total: 21 mins
  • Prep: 15 mins
  • Cook: 6 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
66 Calories
0g Fat
15g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 66
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 452mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Protein 3g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Asparagus in Spanish food is quite popular, especially in spring when the harvest is at its peak. This asparagus with aioli (or aioli) recipe uses fresh green asparagus, rather than canned vegetables. The recipe serves four to six people. Typically, each person is served about five spears each.

Make the aioli sauce: When you are ready to serve, arrange the asparagus on a platter. Drizzle the aioli sauce over the asparagus and serve.

If some of your guests do not enjoy garlic, serve the aioli on the side in a small bowl and let guests serve themselves. If you decide to serve the sauce on the side, make a little extra sauce because garlic lovers will probably use the aioli  sauce on the asparagus and everything else on the menu!

Learn More About Asparagus

Asparagus in the Spanish culture is popular partially due to its healthfulness. Here are a few fun facts about asparagus:

  • China produces the most asparagus compared to other countries across the globe. Peru is the top exporter of the veggie.
  • California, Washington and Michigan produce about 70 percent of all the asparagus in the United States. 
  • When growing, asparagus can grow about one inch per hour.
  • Oceana County, Michigan, contains that it is the  asparagus capital of the world. The county generates two-thirds of the state's asparagus yield. Each year, it hosts the National Asparagus Festival.
  • Asparagus, which is a member of the lily family, is also considered an aphrodisiac food, which is known to stimulate sexual feelings and desires.
  • It is high in saponins, which are a phytonutrient said to have anti-inflammatory and anti-cancer properties.
  • Asparagus also comes in red and purple shades.
  • Asparagus can help control blood lipid levels, maintain blood pressure and regulate blood sugar.
  • It is rich in folic acid, which is essential for pregnant women and expectant mothers.
  • If a farmer takes good care of an asparagus bed, it can produce vegetables for about 15 to 20 years from the original planting. 
  • Asparagus tolerates salinity better than other weeds. Farmers also rely on chemicals as an herbicide, but rock salt used to be the most popular though it does not do well next to other plants.
  • There is no fat or cholesterol in asparagus.


  • 2 bunches asparagus (about 2 lbs. or 20 spears)
  • 1 recipe aioli sauce

Steps to Make It

  1. Wash asparagus thoroughly. Trim off the ends of the asparagus and remove any blemishes.

  2. Boil water in a pan with a steamer. When water is boiling, place asparagus in the steamer.

  3. Steam asparagus for five to eight minutes. Be sure to keep your eye on the time. If you cook the asparagus too long, it will turn soggy, instead of being slightly crisp.

  4. Remove the asparagus spears from the steamer and drain, allowing them to cool.

  5. Once they are at room temperature, you can serve them immediately or cover and chill in the refrigerator. Be sure to cover them, so that they do not dry out.

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