Roasted asparagus remoulade

Roasted asparagus remoulade.jpg


  • 2 pounds (1 kilogram) asparagus, preferably thicker stalks
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • ¾ cup mayonnaise
  • ¼ cup chopped chives
  • 1 cup chopped arugula
  • 2 tablespoons lemon juice
  • 2 teaspoons capers
  • 1 teaspoon Dijon mustard


Preheat oven to 450 F.

Toss asparagus with olive oil. Lay asparagus on a cookie sheet, season with salt and pepper and roast for 5 to 7 minutes until asparagus is tender. Cool.

Combine mayonnaise, chives, arugula, lemon juice, capers and mustard in a food processor and process until smooth. Season with salt to taste. Place asparagus in a serving dish and spoon over sauce.


To the question, “What pairs with sauvignon blanc?” this recipe might be the ultimate answer. The wine is citrusy-crisp and herbal – flavours that echo both the asparagus and shrimp dishes. My top choice would be a delicate Sancerre from France’s Loire Valley, but it’s hard to go wrong with just about any sauvignon blanc. Good alternatives include just about any dry white from Italy, Spain or Greece. - Beppi Crosariol