CHARRED ASPARAGUS WITH TARRAGON AIOLI

1 bunch asparagus, tough ends trimmed

2 ½ tablespoons olive oil, divided

Freshly ground black pepper

Salt to taste

1/2 cup mayonnaise

1 small clove garlic, minced

1 teaspoon lemon zest

1 teaspoon lemon juice

1 tablespoon minced tarragon

Heat broiler on high and set a rack 6 inches away from it. On a sheet pan, toss asparagus with 2 tablespoons of olive oil, a few grinds of pepper and a pinch of salt. Broil for 2-5 minutes and check for browning; shake the sheet pan to roll the asparagus spears around to brown evenly.

For the aioli, put the mayo in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 tablespoon olive oil and tarragon and mix well.

New York Times

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