Asparagus with lemon aioli
Asparagus with lemon aioli features roasted asparagus paired with a zesty, creamy dip made from mayonnaise, lemon juice, and garlic. This simple dish is perfect as a side or light appetizer.
Cook time 5 min
Prep time 5 min
Ingredients:
1.50 lb asparagus2 tsp olive oil
1 tsp salt
1/2 cup mayonnaise
2 tbsp lemon juice
2 garlic cloves
Asparagus with lemon aioli is a delightful and easy-to-make dish that combines the fresh flavors of asparagus with a zesty and creamy lemon aioli. This recipe is perfect for a quick side dish or a light appetizer. The combination of tender asparagus and the bright, tangy aioli makes it a crowd-pleaser at any gathering.
Instructions:
- Hold each asparagus spear and gently snap off the tough, woody ends. This will typically be about the bottom inch of each spear. Discard the tough ends.
- Rinse the asparagus thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels.
- Preheat your oven to 425°F (220°C).
- Place the asparagus spears on a large baking sheet in a single layer.
- Drizzle the 2 teaspoons of olive oil evenly over the asparagus.
- Sprinkle 1 teaspoon of salt over the asparagus.
- Use your hands or tongs to toss the asparagus, ensuring they are evenly coated with the olive oil and salt.
- Place the baking sheet in the preheated oven.
- Roast the asparagus for 12-15 minutes, or until tender and slightly crispy. The exact time may vary depending on the thickness of the asparagus spears.
- Once roasted, remove the asparagus from the oven and set aside to cool slightly.
- While the asparagus is roasting, make the lemon aioli.
- Mince the 2 garlic cloves finely or use a garlic press.
- In a small bowl, combine the 1/2 cup of mayonnaise, 2 tablespoons of lemon juice, and the minced garlic.
- Mix well until all the ingredients are thoroughly combined.
- Arrange the roasted asparagus on a serving platter.
- Serve with the lemon aioli in a small bowl on the side, or drizzle the aioli over the asparagus.
- Enjoy your delicious asparagus with lemon aioli while still warm.
Cooking asparagus with lemon aioli is a simple yet delicious way to serve this nutritious vegetable. The fresh, crisp asparagus pairs perfectly with the rich and tangy lemon aioli, creating a harmonious balance of flavors. Whether you're serving it as a side dish or an appetizer, this easy-to-follow recipe is sure to impress your family and guests.
Asparagus with lemon aioli FAQ:
Roast the asparagus for 12-15 minutes at 425°F (220°C). The exact time may vary depending on the thickness of the asparagus spears; check for tenderness and slight crispiness.
You can substitute Greek yogurt or sour cream for mayonnaise to create a lighter version of the aioli. If you're avoiding dairy, consider using a vegan mayonnaise instead.
Store leftover roasted asparagus in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave for best results.
Yes, you can make the lemon aioli ahead of time. Store it in the refrigerator in an airtight container for up to 3 days for the best flavor.
Use medium-thick asparagus spears, usually about ½ inch in diameter. Thicker spears may require a longer roasting time, while thinner ones may cook quicker.
Cooking Tips:
- For a richer flavor, you can roast the asparagus instead of steaming or boiling it. Simply toss the asparagus with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 12-15 minutes until tender.
- If you prefer a smoother aioli, consider using an immersion blender to mix the mayonnaise, lemon juice, and garlic cloves until well blended.
- Add a pinch of black pepper or paprika to the lemon aioli for an extra kick of flavor.
- Garnish the dish with a sprinkle of lemon zest or some freshly chopped parsley for added color and freshness.
- Make sure to trim the woody ends of the asparagus before cooking to ensure they are tender and easy to eat.
Nutrition Facts
8 ServingsCalories 70kcal
Protein 1.98g
Carbohydrates 3.59g
Fiber 1.81g
Sugar 1.64g
Fat 7g
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