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Asparagus Spears with Lemon-Garlic Aioli

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!

Asparagus Spears with Lemon-Garlic Aioli

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.

Asparagus Spears with Lemon-Garlic Aioli

 

Asparagus Spears with Lemon-Garlic Aioli

Asparagus Spears with Lemon-Garlic Aioli

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Lemon-Garlic Aioli:

  • 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.
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