Roasted Asparagus with Lemon-Dill Aioli

For this recipe you’ll need:

For the asparagus: 

• 1 bunch asparagus, tough ends removed 
• 1 tablespoon extra virgin olive oil 
• Salt and pepper to taste 

For the aioli:  

• 1 egg yolk 
• 2 teaspoons Dijon mustard 
• 1 clove garlic, minced 
• 2 tablespoons lemon juice 
• 3/4 cup grapeseed oil 
• 1/4 cup extra virgin olive oil 
• 1 teaspoon lemon zest 
• 1 tablespoon fresh dill, finely chopped  
• Salt and pepper to taste 

Directions:

1. Preheat the oven to 425°.   

2. On a sheet tray, toss together the asparagus and olive oil, and season with salt and pepper to taste.

3. Roast until crisp yet tender, 5 to 8 minutes. Transfer to a platter.   

4. While the asparagus is roasting, prepare the aioli. In a medium-size bowl, whisk together the egg yolk, mustard, garlic and lemon juice.   

5. Slowly add the oils in a thin, steady stream while whisking vigorously until the sauce is emulsified and thick.

6. Stir in the lemon zest and dill, and season with salt and pepper to taste. Serve with the roasted asparagus.