Rebecca Lang’s Asparagus with Rosemary Aioli

Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is the author of eight cookbooks. Born and raised in South Georgia, she learned to cook from her two grandmothers, then apprenticed with Nathalie Dupree before being classically trained at Johnson & Wales University. For more about Rebecca, please visit her website, RebeccaLangCooks.com

Rebecca Lang’s Asparagus with Rosemary Aioli

I learned as a child, right or wrong, that it was acceptable to eat asparagus by picking it up like a French fry. So I’ve always been a fan of dipping the spears into sauces for fun—good manners or not. Thicker asparagus is best for this recipe, so look for the fattest spears. The tips will be toasty browned and crispy after roasting.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Appetizer, Side Dish

Cuisine: American, southern

Ingredients Method Notes

Ingredients

  

• 3 lb. fresh asparagus
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. table salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup mayonnaise
• 2 garlic cloves minced
• 1 Tbsp. finely chopped fresh rosemary
• 1 Tbsp. fresh lemon juice
• Garnish: fresh rosemary

Method

 

1. Preheat oven to 450°F. Snap off and discard tough ends of asparagus. Toss with olive oil. Arrange in a single layer on a jelly-roll pan. Sprinkle with salt and pepper.
2. Roast at 450°F for 35 to 40 minutes or until browned and crispy. (Asparagus will look shriveled.)
3. To make aïoli, combine mayonnaise, garlic, rosemary, and lemon juice. Serve asparagus with aïoli for dipping.

Notes

“Vegetables intended for dinner should be gathered early in the morning. Only a few can be kept 12 hours without detriment.”

—Annabella P. Hill in Mrs. Hill’s Southern Practical Cookery and Receipt Book (1872)