A follower requested my recipe for Roasted Asparagus with Spicy Lemon Mayo that I mentioned in a recent post with a recipe for my Greek Rice Salad.

I don’t have a detailed recipe with quantities, but I do have some general instructions to share to make Roasted Asparagus with Spicy Lemon Mayo.

Purchase asparagus of about the same size, so they’ll cook evenly. Remove and discard any shriveled ones. Rinse, then break off and discard the woody bottom part off the bottom of each stalk.

Heat oven to 450 degrees F. You can also roast them on the grill using a perforated/mesh pan.

Place the spears in a single layer on a baking sheet. Drizzle with oil and season with salt. I use a lemon-flavored olive oil from Lucini or O olive oil.

Roast the spears until they begin to change to a bright green color. I like to wait until I see a hint of  “brown”… that’s about 6 to 10 minutes, depending on their size and the heat of your oven. Be sure to shake the pan to “toss” them at least once during the cooking process. Remove quickly, as at this point as they could overcook quickly.

Meanwhile zest a lemon into a small monkey dish (a food-service word for tiny bowl) filled with some mayonnaise. Thin it a bit with the juice of that lemon. Season with cayenne pepper, to taste (just to give it a “kick.”)

Serve on a platter at room temperature with the spicy lemon mayo.
– bonnie