Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli

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

Ingredients

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

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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