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Roasted Asparagus with Black Olive Aioli

Roasted Asparagus with Black Olive Aioli
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by in May 2007
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Total Time: 20

Yield: 8 to 10 servings

A simple, stationary hors d'oeuvres or first course to kick off the spring season.


  • 2 pounds fresh asparagus, washed and tough bottom ends trimmed and discarded
  • 3 tablespoons extra-virgin olive oil
  • Kosher or sea salt and freshly ground white pepper


Preheat oven to 475°.

Line a rimmed baking pan with aluminum foil. In a medium bowl, toss asparagus with olive oil and salt and pepper, to taste. Arrange asparagus on pan in an even layer and roast 10 to 15 minutes (depending on size) or until cooked through -- give the pan a shake after 5 minutes in oven to move asparagus around. Asparagus can be served either warm or at room temperature with black olive aioli served in a separate bowl.

Black Olive Aioli


  • 2 large garlic cloves, minced
  • 2 large egg yolks or 2 tablespoons pasteurized egg product (such as Egg Beaters)
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 scallions, white parts only, minced
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup pitted oil-cured Kalamata olives, chopped
  • Kosher or sea salt and freshly ground white pepper


In the bowl of a food processor, combine garlic, yolks, lemon juice, mustard, and scallions. Process until blended. With machine running, slowly pour in olive oil, beginning with a few droplets and increasing to a thin, steady stream as the mixture emulsifies, until all of the oil is absorbed and the mixture is a thick mayonnaise consistency. Fold in olives and season with salt and pepper to taste. If the mixture seems too thick, thin it with a few teaspoons water; this will make it creamier.

Updated Friday, March 30th, 2007

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