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Charred Smoky Asparagus

Course Side Dish
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae



  • 1 lb asparagus
  • ¼ cup mayonnaise
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Jalapeno tahini dressing

  • 1 jalapeno
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup water
  • ¼ cup chopped cilantro
  • 2 tablespoons olive oil
  • salt and pepper

Remaining ingredients

  • ½ medium fennel thinly shaved
  • ¼ cup thinly sliced radish
  • ¼ cup parsley leaves
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper
  • 4 boiled eggs chopped


  • Preheat oven to 425 degrees F.
  • Marinate asparagus. Whisk together mayo with olive oil, paprika, cumin, coriander, salt, pepper, turmeric, lemon juice and zest until smooth. Pour sauce over asparagus, tossing to coat. Let sit for 20 minutes.
  • Meanwhile, make dressing. Place jalapeno on a baking sheet and roast for 15 minutes, turning halfway. Remove from oven and let cool. Discard stem and seeds if desired. Blend together roasted jalapeno with tahini, lemon juice, water, cilantro, and olive oil until smooth. Season with salt and pepper. If dressing is very thick, add another tablespoon of water. Set aside.
  • Make fennel salad. Toss together shaved fennel with radish, parsley, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Set aside.
  • Arrange asparagus on baking sheet in an even layer. Roast for 12-15 minutes or until tender.
  • Spread jalapeno tahini dressing on serving platter. Place roasted asparagus on top and sprinkle chopped egg and fennel salad on top. Serve immediately.