Recipe borrowed with permission from www.strongertogether.coop
Dress up simply broiled asparagus with this luscious lemony, tarragon aioli. This dish is a delicious side for poached or baked tilapia or salmon or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli for dipping, or place the asparagus on a platter and drizzle the aioli down the center.
| Servings |
| 4 servings |
| Cook Time |
| 15 minutes |
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Dress up simply broiled asparagus with this luscious lemony, tarragon aioli. This dish is a delicious side for poached or baked tilapia or salmon or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli for dipping, or place the asparagus on a platter and drizzle the aioli down the center.
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Ingredients
- 1 bunch asparagus tough ends trimmed
- 2 1/2 tsp olive oil divided
- black pepper freshly ground
- salt to taste
- 1/4 cup mayonaise (sub Vegenaise if desired)
- 1 small clove garlic minced
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice
- 1/2 tsp dried tarragon
Servings: servings
Instructions
- Heat broiler on high and set a rack 6 inches away from it. On a sheet pan, toss asparagus with 2 teaspoons of olive oil, a few grinds of pepper and a pinch of salt.
- Broil for 2-5 minutes and check for browning; shake the sheet pan to roll the asparagus spears around to brown evenly.
- For the aioli, put the mayo in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 tablespoon olive oil and tarragon and mix well.
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