Spanish Asparagus With Red Peppers, Onion & Garlic

This Spanish inspired recipe of lightly cooked asparagus served with onions, red peppers and garlic sautéed in lashings of olive oil. I love it as a side with fish or steak, and it works great as a potluck dish.

Spanish Inspired Asparagus With Red Peppers, Onion & Garlic

Asparagus is a fantastic vegetable – full of hormone-balancing nutrients, fibre and antioxidants – and it’s especially lovely in season. It’s also very pretty with its pointy, dragon skin like spears and looks great with bright colours.

Because asparagus itself has a pretty neutral flavour, it’s a great vehicle for sauces and punchier ingredients such as hollandaise, bacon, garlic aioli and so on. I thought it would work really well with slowly cooked onions, peppers and garlic, and the olive oil infused with the flavours of those foods. It’s also known as sofrito and is the base of Spanish paella.


Spring Asparagus With Red Pepper Sauce

For an even punchier flavour, you can add chopped chorizo or bacon to the cooking mixture. Both work really well with asparagus.

Enjoy this dish warm or cold, and use it as a side with your fish, chicken or meat or as a colourful potluck dish at a dinner party. Leftovers are great in an omelette, by the way.

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Spanish Inspired Asparagus With Red Peppers, Onion & Garlic

Spanish Asparagus With Red Peppers, Onion & Garlic

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x


  • ½ large onion, finely diced
  • 1 long red pepper or round capsicum/bell pepper, finely diced
  • 4 tablespoons of olive oil
  • 1 teaspoon salt
  • 1 garlic clove, finely diced
  • 2 bunches of asparagus spears, hard ends chopped off
  • Salt
  • ½ juice of lemon


  1. Add the onion, peppers, olive oil and salt to a medium frying pan and heat over medium heat. Sauté for 10 minutes, stirring regularly, until the onions and peppers are really soft and slightly caramelized.
  2. Add the garlic and stir through for a minute, turn the heat off and set aside.
  3. In the meantime, bring a pot of water to a boil and add the asparagus. Cook for 2 minutes, then strain and set aside.
  4. Serve the asparagus cold or quickly reheated in the pan, with the onion and pepper mixture spread over the top. This dish can be either hot or cold.



Spanish Style Asparagus With Red Peppers, Onions and Garlic

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. Love that vibrant sauce on top of the asparagus! And it’s such a great way to get it a lot of veggies in one sitting.

  2. I just picked up asparagus for a decent price this weekend and I can’t wait to use it! We won’t see it local here until May, but I just had to get some! I love this idea and I know my kids would too – I think I’ll use it for this! Thank you!

  3. Firstly, I love how colourful this is! And I love asparagus too, so new ways to eat it, especially as it comes into season here soon, are always good!

  4. Quite good but I found that adding some Chorizo (mild) and smoked paprika took it to the next level.

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