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
- 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.