Nothing rings in spring quite like tender-crisp asparagus. Roasted until golden and drizzled with tangy lemon aioli, pair it with fish, steaks, or chops for a quick weeknight supper.
Contains: eggs, soy.
What You Get
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Trim the asparagus, snapping off any tough ends.
Arrange the asparagus on the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 18 to 20 minutes.
Meanwhile, squeeze the juice of ½ lemon into the aioli and stir to combine.
Drizzle the asparagus with the remaining ½ lemon and toss to coat. Transfer the asparagus to a platter and serve warm, with the lemon aioli drizzled over the top or on the side for dipping.