Ready in 25 minutes | Serves 4 as a side

This simple spring dish highlights crisp-tender roasted asparagus paired with a bright, garlicky lemon aioli that brings it all together. Perfect for dipping, drizzling, or serving alongside your favorite protein.

Ingredients

1 bunch fresh asparagus
1–2 teaspoons olive oil
Sea salt and freshly ground black pepper

For the Lemon Aioli

1 cup mayonnaise
1 tablespoon fresh lemon juice (plus more to taste)
2 teaspoons lemon zest (plus extra if you like it extra lemony)
1 garlic clove, finely grated

Instructions

Preheat your oven to 425°F.
While it heats up, trim the tough ends from the asparagus by snapping them—bend near the base and they’ll naturally break at the right spot.
Season and roast the asparagus.
Spread the spears on a baking sheet, drizzle with olive oil, and toss gently to coat. Season with salt and pepper, then arrange in a single layer. Roast for 10–15 minutes, or until the stalks are tender and the tips start to crisp.
Whip up the aioli.
In a medium bowl, whisk together the mayonnaise, lemon juice, zest, and garlic. Taste and adjust with more lemon or salt if needed. The flavor should be bright and tangy with a hint of garlic warmth.
Serve and enjoy.
Plate the asparagus warm with a generous spoonful of aioli on the side for dipping—or drizzle it right over the top.