Roasted Asparagus with Aioli Sauce Recipe

Ingredients

• 24 asparagus spears, including at least 12 green spears
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 6 tbsp aioli
• 1 tbsp finely snipped basil
• 1 tbsp finely snipped dill
• 1 tomato, blanched, peeled, seeded, and finely chopped

1. Trim the asparagus. In a large frying pan, add water to a depth of 2 in (5 cm) and bring to a boil. Reduce the heat to medium-high and add a little salt. Blanch the asparagus, starting with the white and purple spears, if using, for 7 minutes. Then add the green spears and cook for another 3 minutes. Drain and refresh under cold running water.
2. Dry the pan and add the oil. Cook the asparagus in a single layer, in batches, for 5 minutes, until a little charred. Remove from the pan and arrange them on plates.
3. Place a generous tablespoon of aïoli on each plate and scatter with the basil, dill, and tomato. Season with a little pepper and serve immediately.