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Grilled asparagus and South American pepper sauce

BT Toronto | posted Monday, May 26th, 2014

Chilean Pebre sauce is low fat, easy to make and adds just the right zip.  Choose uniform asparagus stalks for easier timing on the grill.  Serve hot or at room temperature.  The sauce is also good with grilled meats or fish.

Grilled asparagus and South American pepper sauce

Preparation Time: 5 minutes
Standing Time: 30 minutes
Cooking Time: 5 to 10 minutes
Serves 4


  • 1/2 cup (125 mL) minced Ontario Greenhouse Sweet Red Pepper
  • 1/4 cup (50 mL) minced onion
  • 1/3 cup (75 mL) minced fresh cilantro or parsley
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) each water and white vinegar
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) dried oregano
  • 1/8 tsp (0.5 mL) hot red pepper flakes or smoked paprika
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) Ontario Asparagus, trimmed


  1. In small bowl or measuring cup, mix red pepper, onion, cilantro, 2 tbsp (25 mL) of the olive oil, water, vinegar, garlic, 1/2 tsp (2 mL) of the oregano, hot pepper flakes, salt and pepper; cover and let stand at least 30 minutes or refrigerate overnight.
  2. Mix remaining oil and oregano; brush on asparagus to coat well.  Place asparagus in grill basket or directly on grill over medium-high heat.  Close cover and grill, turning with tongs, for 3 to 5 minutes each side, or until just tender.  Place in shallow serving dish; top with sauce. Serve hot or at room temperature.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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