Roasted Asparagus with Lemon Extra Virgin Olive Oil


2 extra large egg yolks, room temperature
1 Tbsp lemon juice
1/4 tsp fine sea salt
freshly ground black pepper
1/2 cup Delizia Extra Virgin Olive Oil
1/2 cup Delizia Lemon Extra Virgin Olive Oil

1 Tbsp cool water

For the Asparagus

2 pounds thin asparagus
fine seal salt or flour de sel
freshly ground black pepper
1 Tbsp Delizia Extra Virgin Olive Oil
1 Tbsp Delizia Lemon Extra Virgin Olive Oil

Make the mayonnaise: Put the egg yolks, lemon juice, salt and a few grindings of pepper in the small bowl of a food processor. Mix the oils together. With the processor running, drizzle the oil through the feed tube, starting with a few drops at a time and gradually increasing to a thin stream. Add all the oil, then the water. If the mayonnaise is too thick for your taste, add a little more water. Transfer to a
serving bowl, and refrigerate if not serving immediately.

Roast the asparagus. Preheat a convection oven to 400 degrees and line two baking sheets with parchment paper. Break off the woody ends of each stalk. Put the stalks on the baking sheet in one layer. Liberally salt and pepper. Mix the oils together and drizzle on the asparagus. Roll the stalks so they are evenly coated. Bake until the stalks brown and the tips start to char, about 10 minutes. (Thicker
stalks will take longer. Poke one with a toothpick to see if they are done.)

Serve warm or at room temperature. Pass the Lemon olive oil mayonnaise on the side.

Note: You may also use our Delizia Blood Orange Extra Virgin Olive Oil in place of the lemon olive oil.

Makes 2-4 servings

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