Charred Asparagus with Rosemary Aioli
Prep Time10 minutes mins
Total Time45 minutes mins
- 3 lbs. fresh asparagus
- 2 TBSP extra virgin olive oil
- ½ tsp table salt
- ¼ tsp freshly ground black pepper
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 1 TBSP finely chopped fresh rosemary
- 1 TBSP fresh lemon juice
- Garnish: fresh rosemary
Preheat oven to 450°F. Snap off and discard tough ends of asparagus. Toss with olive oil. Arrange in a single layer on a jelly-roll pan. Sprinkle with salt and pepper.
Roast at 450°F for 35 to 40 minutes or until browned and crispy. (Asparagus will look shriveled.)
To make aïoli, combine mayonnaise, garlic, rosemary, and lemon juice. Serve asparagus with aïoli for dipping.
Charred Asparagus with Rosemary Aioli Copyright © Rebecca Lang Cooks | rebeccalangcooks.com