25 Min

• 1 bunch Asparagus
• 1 to 2 tsp Olive Oil
• 1 cup Mayonnaise
• 1 Tbsp Lemon Juice, plus more to taste
• 2 tsp Lemon Zest, plus more to taste
• 1 Garlic Clove, finely grated
• Sea Salt
• Freshly Ground Black Pepper

Preheat oven to 425 degrees.

Snap off woody ends of asparagus. (If you sharply bend asparagus near its base, it will snap in the right place.)

Place asparagus on sheet pan and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat stalks. Sprinkle with sea salt and pepper; and toss. Arrange spears in single layer on pan.

Bake 10-15 minutes until base of asparagus is tender and tips start to turn crispy.

Add mayo, lemon juice, lemon zest, and garlic to medium bowl, whisking to combine. Season to taste with sea salt and more lemon juice and zest. 

Serve roasted asparagus with lemon aioli.