Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli

Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Photo by Patricia Heal

Ingredients

  • 2 teaspoons fresh oregano
  • 3 tablespoons olive oil
  • 1 lemon
  • ½ teaspoon lemon
  • 2 1-pound bunches thick asparagus spears
  • 12 baby artichokes
  • 1 cup mayonnaise
  • + 3 more ingredients
    • 1 teaspoon fresh lemon juice
    • 1 clove garlic
    • 1 tablespoon extra-virgin olive oil

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...

View full recipe at Epicurious

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