Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Photo by Patricia Heal
Ingredients
- 1 lemon
- ½ teaspoon lemon
- 1 teaspoon fresh lemon juice
- 1 clove garlic
- 2 teaspoons fresh oregano
- 1 cup mayonnaise
- 3 tablespoons olive oil
- + 3 more ingredients
-
- 1 tablespoon extra-virgin olive oil
- 2 1-pound bunches thick asparagus spears
- 12 baby artichokes
Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring large saucepan of salted water to boil. Fill large bowl with cold water; squee...
What wines go with Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli?
Zweigelt Wines from Austria
Rose Wines from Loire
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