Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli

By scottnjennie

Aioli (garlicky mayonnaise) is
brightened up with fresh oregano, lemon
juice, and lemon peel. Roasting the veggies
gives them a soft texture and enhances their
natural sweetness.

Ingredients

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

Details

Servings 1
Adapted from whatscook.in

Preparation

Step 1

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.