Roasted Asparagus with Lemon-Oregano Aioli

Roasted Asparagus with

 Lemon-Oregano Aioli

Ingredients:

1 lb. Asparagus, washed and tough ends trimmed.

2 T. Olive Oil

Salt & Pepper to taste

For the Aioli:

1 cup Mayonnaise

1 tablespoon Olive Oil

2 teaspoons chopped fresh Oregano or 1 teaspoon dried.

1 Garlic Clove, pressed

1 teaspoon fresh Lemon Juice

½ teaspoon finely grated Lemon Peel

Preparation:

For Aioli:

Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in a small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD. Can be made 2 days ahead if desired. Cover and chill.

For Asparagus:

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place asparagus spears on baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, toss to coat. Spread in an even layer on sheet. Roast asparagus until tender, about 8 minutes. Arrange on a platter, serve with Aioli sauce to dip asparagus in or serve asparagus as a side dish with aioli drizzled over top.

*Recipe adapted from Bon Appétit 2010 issue by Chef Jonathan Bragg and Laura Muir

Enjoy!

*Suggestion:

If desired, wash and boil artichokes from your bundle and serve with aioli sauce to dip artichoke leaves in as an appetizer!