I have a giant stack of recipes that I comb through every once in a while for inspiration or at the holidays when I’m planning a huge feast. Many of the recipes in my stack come are clipped from the Milwaukee-Journal Sentinel and sent to me by my grandma.
Anna Thomas Bates, of Wisconsin, writes for the Milwaukee-Journal Sentinel sharing recipes made with local ingredients. Many of the recipes I choose to create in my kitchen were first created in hers. Check out her food blog, Tallgrass Kitchen. Her asparagus recipe seemed like the perfect accompaniment for Prime Rib on Christmas Day dinner. And it was, actually. See my (slight) adaptation below.
- ¼ c. mayo
- 1 tsp. Dijon mustard
- 1 clove garlic, crushed
- juice from ½ small lemon
- 1 lb asparagus
- salt and pepper, to taste
- Preheat oven to 400 degrees farenheit. Wash asparagus and remove woody ends.
- Whisk together mayo, mustard, garlic, and lemon juice. Lay asparagus in single layer in baking dish. Brush on aioli.
- Roast for 10 to 15 minutes (depending upon the thickness; mine were really thick and 15 minutes was perfect for al dente) until tender. You should be able to pierce with a fork and allow the asparagus to fall back into the pan. Season with salt and pepper, if desired (I didn’t!). Serve immediately.
My dad tasted this dish (and loved it) and immediately wanted to know what the sauce was on the asparagus – he especially loved the sauce. I said “aioli” and left it at that. I didn’t want to tell him aioli is mayonnaise based.
Of all the dishes served on my table top on Christmas, my dad loved the Asparagus the most. Kudos to Anna Thomas Bates for sharing this recipe!