Charred Asparagus with Tarragon Aioli

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.

Prep Time

0 minutes

Cook Time

15 minutes


4 Servings


1 bunch asparagus (tough ends trimmed)
2 1⁄2 teaspoons olive oil (divided)
  black pepper, freshly ground
  salt (to taste)
1⁄4 cup mayonnaise
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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