Charred Asparagus with Tarragon Aioli

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Prep time
Cooking time15 minutes
Total time15 minutes


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


1 bunch
asparagus (tough ends trimmed)
2 1/2 teaspoons
olive oil (divided)
black pepper, freshly ground
salt (to taste)
1/4 cup
1 clove
garlic (minced)
1/2 teaspoon
lemon zest
1/2 teaspoon
lemon juice
1/2 teaspoon
tarragon, dried


Heat broiler on high. On a sheet pan, toss asparagus with 2 tsp 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.

For the aioli, put the mayo in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 Tbsp olive oil and tarragon and mix well.


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