Asparagus Spears with Lemon-Garlic Aioli
I have a confession to make–we ate these asparagus spears with lemon-garlic aioli with our fingers. Yep, we ate all of these delicious asparagus spears with our hands and dipped them in the tastiest lemon-garlic aioli for dinner last night, and it was fun & tasty. I served this new favorite side dish with some pan-roasted chicken thighs and some creamy mashed potatoes and gravy – it was a delicious and comforting meal after a long weekend of working in our yard. This recipe came together in less than 15 minutes and it tasted amazing – we all LOVED it!
How to Make Asparagus Spears with Lemon-Garlic Aioli
Make the aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
Heat a grill pan over medium-high heat and coat with olive oil cooking spray. Toss the asparagus spears with a drizzle of garlic olive oil then season well with sea salt and freshly cracked pepper, to taste.
Place the asparagus into the grill pan and cook for 4 minutes then flip and cook for another 2-3 minutes or until tender.
Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.
Equipment
Ingredients
Lemon-Garlic Aioli:
- ⅓ cup mayonnaise
- Juice from 1/2 lemon or more if desired
- 1 tsp white wine vinegar
- 1 large clove of garlic minced
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper taste
Other Ingredients:
- Asparagus spears wooden ends removed
- Garlic olive oil to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the aioli by combining together the mayonnaise, lemon juice, white wine vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste; mix until well combined. Set aside to allow flavors to mingle.
- Heat a grill pan over medium-high heat and coat with olive oil cooking spray.
- Toss the asparagus spears with a drizzle of garlic olive oil then season well with sea salt and freshly cracked pepper, to taste.
- Place the asparagus into the grill pan and cook for 4 minutes then flip and cook for another 2-3 minutes or until tender.
- Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired.
- Serve immediately. Enjoy.
A nice accompaniment for the asparagus. Sounds like a good evening meal.
It’s my favourite! This is so yum.
Good dish! And it’s fun to eat asparagus with your fingers, isn’t it? By far the easiest way! Good stuff — thanks.
What a cool way to eat asparagus. I like the idea of dipping them in a garlic sauce. Way to go Pam.
lemon and asparagus do go so well together, and this is a brilliant way to pair them!
Love the sauce that you paired with these!!
This was the best sauce we’ve ever made! Yum
Kim,
I am so glad you like it!
-Pam