As mentioned a couple of days ago, it’s asparagus season—time to eat all you can of this popular vegetable.
Why? Freshly harvested asparagus in season have so much more flavor than those imported out of season.
But the recipes didn’t include this simple yet elegant recipe for roasted (or steamed, if you prefer) asparagus with aïoli, the French term for garlic mayonnaise.
Aïoli is equally good with raw asparagus crudités.
Americans tend to serve asparagus with melted butter or Hollandaise sauce.
But French recipes also serve aïoli instead of Hollandaise. Try it!
There are many more uses for aïoli as a condiment and dip. You’ll find them here.
Another note: While asparagus have very few calories, you can cut the calories in the aïoli by substituting Greek yogurt.
Roast the spears or steam them, then drizzle them with tangy lemon aïoli.
The aïoli used here is a quick aïoli, using store-bought mayonnaise.
Simply prepared asparagus are delicious with seafood, steaks or chops; or as part of a vegetable plate.
You can also cook the asparagus in advance and serve them chilled.
1. MAKE the aïoli. Here’s the recipe; you can make it a few days in advance and store it, tightly covered.
2. PREHEAT the oven to 400°F (for roasting). Line a sheet pan with parchment or foil. Trim the asparagus, snapping off any tough ends.
3. ARRANGE the asparagus on the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 18 to 20 minutes.
4. DRIZZLE the asparagus with the ½ lemon and toss to coat. Transfer the asparagus to a platter and serve warm, with the lemon aiolï drizzled over the top or on the side for dipping.
You can cut the remaining ½ lemon into wedges for garnish.
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