A Special Asparagus for Mother’s Day Tomorrow

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Asparagus is so perfect right now, and also a wonderful side dish for a Mother’s Day brunch.  This recipe was a weekly recipe contest winner at http://www.betterrecipes.com/blogs/daily-dish/, my daughter Kristina’s website, and is so delicious!!

Garlic-Roasted Asparagus with Lemon-Dill Aioli

2 pounds medium asparagus, tough ends trimmed
2 Tablespoons garlic or roasted garlic-flavored olive oil
Kosher salt and freshly ground pepper, to taste
1 cup mayonnaise
1 medium shallot, chopped
1-1/2  Tablespoons fresh lemon juice
1 teaspoon grated fresh lemon zest
3 Tablespoons chopped fresh dill
1-1/2  teaspoons minced fresh garlic
1 Tablespoon country-style Dijon mustard
1 Tablespoon olive oil
1/4 cup capers, drained and patted dry

Preheat oven to 450 degrees. Toss asparagus spears with garlic oil and arrange, in a single layer, on a large baking sheet. Sprinkle lightly with salt and pepper. Roast in the center of the oven for 10-15 minutes, stirring once, until lightly browned and tender-crisp. Meanwhile, in a blender, or mini food processor, combine the mayonnaise, shallot, lemon juice, lemon zest, dill, garlic and mustard;  puree. Season to taste with salt and pepper. In a small nonstick skillet, heat 1 Tablespoon olive oil over medium high heat. Add capers and saute for 3-4 minutes, until lightly browned. Transfer asparagus to a serving platter, drizzle with aioli, and sprinkle with toasted capers.  Serves 6.  Any leftover aioli can be refrigerated for 2 days, and would be great with salmon, potatoes, carrots, or green beans.

7 Responses to A Special Asparagus for Mother’s Day Tomorrow

  1. May 7, 2011 at 5:18 am #

    What a wonderful and beautiful dish – perfect!

  2. May 7, 2011 at 5:40 am #

    Thanks for writing, Martha! I just went and checked out your “Seaside Simplicity” blog and it’s fabulous! Go take a look everyone.

  3. May 7, 2011 at 5:59 am #

    Whoops! Forgot to give the link to Martha’s blog: http://seasidesimplicity.blogspot.com/

  4. May 7, 2011 at 6:16 am #

    My sister grows asparagus and gave me a nice bundle of it yesterday. This recipe is definitely on tomorrow’s menu.

    I checked out Martha’s blog and agree. It’s very nice.

  5. May 7, 2011 at 7:50 am #

    Let me know how you like the recipe!

  6. May 9, 2011 at 8:49 am #

    Delicious. I was able to use dill from my herb garden. Love that little sour/salty snap from the capers. Definitely a keeper recipe. In fact, every recipe I’ve tried from Kristina’s site has been good.

  7. May 9, 2011 at 11:07 am #

    So happy you liked it! It really is a keeper recipe. Also glad you like Kristina’s site!

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