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

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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