- 2 lbs asparagus, tough ends trimmed
- 1 lemon, halved, 1 teaspoon fresh lemon juice, ½ teaspoon grated lemon peel
- 4 tblspoons olive oil
- 1 c mayonnaise
- 2 tspoon chopped fresh oregano
- 1 garlic clove minced
Aioli sauce: Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli sauce to taste with salt and freshly ground black pepper. Can be made 2 days ahead. Cover and chill.
Asparagus: Preheat oven to 425°F. Place asparagus spears on cookie sheet covered in foil. Toss asparagus with oil, salt, pepper. Roast until tender, about 8 mins Arrange asparagus on platter. Place bowl of aioli in center for dipping and serve.