Skip to main content

The Globe and Mail

Roasted asparagus <br/>with remoulade sauce

For roasted asparagus, shown with remoulade sauce, opt for a wheat ale flavoured with coriander, such as White Bark from British Columbia’s Driftwood Brewery.

Kevin Van Paassen/The Globe and Mail

For this dish, I like thick-stemmed green asparagus and thinner-stemmed white spears (which become more bitter as they thicken). How long it takes to roast your asparagus will depend on how thick the stems are. You can also use only green asparagus if you wish.

Servings: 4


2 pounds (1 kilogram) white and green asparagus, tough ends removed, peeled if desired

2 tablespoons olive oil

Salt to taste

Remoulade sauce

1/2 cup mayonnaise

1/4 cup chopped chives

1 cup chopped arugula

2 tablespoons lemon juice

2 teaspoons capers

1 teaspoon Dijon mustard

Freshly ground black pepper


Preheat oven to 450 F.

Toss asparagus with olive oil and season with salt. Lay asparagus in a single layer on a cookie sheet and roast for 5 to 10 minutes (depending on thickness) or until asparagus are browned and crisp-tender. Set aside.

Combine mayonnaise, chives, arugula, lemon juice, capers and mustard in a food processor and process until smooth. Season with salt and pepper to taste.

Place asparagus in a serving dish and spoon over sauce.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at