Roasted Asparagus w/ Lemon Aioli

Spring = Asparagus Season

In an attempt to jazz up our regular oven roasted asparagus, I decided to get fancy.  And fancy to me means aioli.  Lemon Aioli more specifically.  Fresh and flavourful, it's the perfect accompaniment to this springtime veggie.  Dip, dunk, or dredge away.  

Roasted Asparagus w/ Lemon Aioli

2lbs asparagus
2 Tbsp olive oil
sea salt & pepper to taste

lemon aioli (recipe follows)

Preheat oven to 400F.
Bend asparagus gently until it breaks at a natural point, discard ends.
Arrange asparagus on a baking sheet in a single layer.  Drizzle olive oil over top, turning to coat.  Sprinkle with sea salt and pepper.
Bake for 10-12 minutes until tender crisp, time may vary depending on thickness of stalks.
Serve with lemon aioli

Serves: 4

Lemon Aioli

1 tsp olive oil
4 cloves garlic, minced
2 Tbsp lemon juice
1 tsp grated lemon zest
2/3 cup reduced fat mayo
salt and pepper

Heat olive oil in a small saute pan or skillet over medium-low heat.  Saute the garlic just to remove the bitterness, about 1 minute.  Remove from heat to cool.
In a small bowl, whisk together the garlic, lemon juice, and lemon zest.  Add the mayo and mix until incorporated.  Season to taste with salt and pepper.
Store in a covered container and refrigerate until ready to use.

Yields: 2/3 cup
From Here


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