Charred Asparagus with Tarragon Aioli

Dress up simply broiled asparagus with this luscious lemony, tarragon aioli.

1 bunch asparagus, tough ends trimmed

2 1/2 teaspoons olive oil, divided

Freshly ground black pepper

Salt to taste

1/4 cup mayonnaise

1/2 or 1 small clove garlic, minced

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon dried tarragon


  1. Heat broiler on high and set a rack 6 inches away from it. On a sheet pan, toss asparagus with 2 teaspoons of olive oil, a few grinds of pepper and a pinch of salt. Broil for 2-5 minutes and check for browning; shake the sheet pan to roll the asparagus spears around to brown evenly.
  2. For the aioli, put the mayo in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 tablespoon olive oil and tarragon and mix well.

Serving Suggestion

This dish is a delicious side for poached or baked tilapia or salmon or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli for dipping, or place the asparagus on a platter and drizzle the aioli down the center.


Yield: 4 servings