Introduction
Embark on a culinary journey with our “Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli”. This dish is a delightful showcase of the freshest spring flavors, marrying tender asparagus and baby artichokes in a creamy and zesty aioli. It’s perfect for any meal that seeks both elegance and ease.
Tips for This Recipe
For the best results, follow these tips: Blanch artichokes in salted water to enhance their natural sweetness; roast asparagus with a light touch so they maintain their vibrant color and crisp texture; whisk aioli ingredients until smooth for an indulgent sauce that complements the dish’s flavors perfectly.
Why You Will Love This Recipe
This recipe is a testament to how simplicity can be transformative. The robust, earthy tones of roasted asparagus and baby artichokes are elevated by the bright citrus notes in our aioli. It’s an effortless dish that delivers satisfaction without complexity.
Ingredients
- 1 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 1 garlic clove, pressed
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- 12 baby artichokes
- 3 tablespoons olive oil, divided for roasting
- 2 1-pound bunches thick asparagus spears, trimmed and cut into pieces
Advised Equipment
- Asparagus Peeler
- Baby Artichoke Cleaner
- Roasting Pan
- Silicone Baking Mat
- Digital Kitchen Scale
- Mandoline Slicer with Guard
- Zester & Grater Set (for lemon zest)
- Measuring Cups and Spoons Set
- Mixing Bowls
- Whisk or Electric Hand Beaters
History of the Recipe
Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli has its roots in rustic Mediterranean cuisine, where simplicity and fresh ingredients are key. This recipe honors the tradition by using farm-fresh asparagus and baby artichokes paired with a timeless aioli, elevated by zesty lemon and oregano.
Serving Suggestions
This dish is versatile. Serve it warm over rice for a light meal or as an appetizer with crusty bread on the side to scoop up the aioli. For a twist, add some chopped nuts or roasted seeds before serving.
Variations
Feel free to experiment by substituting different herbs for oregano if desired. You can also play around with the aioli’s flavor profile—add a touch of garlic, shallot, or even a hint of chili for a spicy kick.
Nutritional Information
This dish offers a balance of vegetables and healthy fats. The asparagus is rich in fiber, folate, vitamins A, C, E, K, and B6; artichokes provide antioxidants and are high in dietary fiber. Remember that the aioli contributes saturated fat due to mayonnaise.