• bundle of asparagus spears
• olive oil
• salt
• pepper

Lemon-Garlic Aioli

• ⅓ c mayonnaise
• juice of 1/2 lemon (or more if desired)
• 1 t white wine vinegar
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes
• salt
• freshly cracked black pepper

Preheat oven to 450F. Cut the wooden ends off the asparagus spears. On a sheet pan, lay the spears side by side. Drizzle with olive oil, salt, and pepper. Place in preheated oven for about 10 minutes. Use a fork to check for doneness, as the thickness of the spears will determine how fast they cook through. Spears should be tender, but not mushy.

While asparagus is baking, combine together the mayonnaise, lemon juice, white wine vinegar, garlic, and crushed red pepper flakes in a small bowl. Add salt and pepper to taste. Mix until well combined.

Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.