I am always looking for easy and impressive ways to serve vegetables. While everyone knows their benefit, sadly veggies aren’t everyone’s favorite. This recipe is perfect for those in a veggie rut, not a huge fan of veggies, or just looking for some tasty food. I fall into categories 1 and 3 🙂
Part 1: Roasting
There is something magical when vegetables are roasted. Okay, it’s not magical – there is a scientific reason for the incredible flavor that comes through when vegetables are roasted – but it’s more fun to say it’s magical. The magic happens when the small amount of carbohydrate gets caramelized and produces a sweeter, more complex flavor that can hook the pickiest of eaters. This recipe uses asparagus, which is no exception. The best part about roasting vegetables is how darn easy it is to throw some veg on a sheet pan, splash on some oil, a few dashes of seasoning, pop in the oven, and hover by the oven waiting for the deliciousness yet to come.
Part 2: Homemade Aioli
Paired with a homemade aioli*, roasted vegetables lend a perfect flavor to dip in a creamy dip such as this. Homemade aioli will impress everyone but is one of the easiest and quickest things you could possibly whip up. It’s super versatile too! Swap the lemon for lime and add a bit of chili powder – it would make a great dressing for a Mexican inspired slaw. Or add in a little roasted garlic, and you have yourself the perfect dip for some roasted potatoes.
*The aioli does include raw eggs – which can pose a risk to those with compromised immune systems. If this is a concern for you, pasteurized eggs are a great solution!
- 1 bunch of asparagus
- Salt & pepper, to taste
- Olive oil, 2 tbsp
- 1 egg yolk
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp mustard
- 2 tsp dried dill
- 1 cup of olive oil
- Preheat oven broiler. Bend asparagus until the bottom ends snap off. Discard ends.
- Spread asparagus over sheet pan, lined with parchment paper. Drizzle with 2 tbsp. olive oil and season with salt and pepper to taste.
- Broil asparagus for 10 minutes or until ends are crispy but not burnt.
- While asparagus cooks, add the egg yolk, lemon juice, lemon zest, mustard, and dried dill to a food processor bowl and pulse until combined well.
- While the food processor is running, very slowly pour olive oil in a steady stream through the food processor chute. If your processor has a chute cap with a small hole, pour the oil into the cap for the slowest and most steady stream of oil.
- Keep the processor running until the mixture appears to gel and form a sauce. Stop processor, taste, and season with salt and pepper if needed.
- Remove asparagus from oven and serve with aioli for dipping.
- Aioli will keep in fridge for up to 1 week.