Asparagus with Lemon Aioli

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Asparagus with Lemon Aioli

 

 

2 bunches asparagus, trimmed, halved

2 teaspoons olive oil

1 teaspoon sea salt

 

Lemon Aioli

 

1/2 cup vegan mayonnaise

8 teaspoons lemon juice

2 garlic cloves, crushed

 

 

1. Make lemon aioli: Combine mayonnaise, lemon juice and garlic in a bowl.

 

2. Heat a barbecue plate or chargrill over medium-high heat.

 

3. Combine asparagus and oil in a bowl.

 

4. Cook asparagus in batches, turning, for 2 minutes or until browned

and just tender.

 

5. Return to bowl. Add sea salt. Toss to combine.

 

6. Serve with aioli.

 

 

Serves 8.