Roasted Asparagus and Homemade Aioli


  • 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


  1. Preheat oven broiler. Bend asparagus until the bottom ends snap off. Discard ends.
  2. Spread asparagus over sheet pan, lined with parchment paper. Drizzle with 2 tbsp. olive oil and season with salt and pepper to taste.
  3. Broil asparagus for 10 minutes or until ends are crispy but not burnt.
  4. 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.
  5. 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.
  6. 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.
  7. Remove asparagus from oven and serve with aioli for dipping.
  8. Aioli will keep in fridge for up to 1 week.