1 bunch asparagus, tough ends trimmed
2 1/2 teaspoons olive oil, divided
Freshly ground black pepper
Salt to taste
1/4 cup mayonnaise
1/2 or 1 small clove garlic, minced
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon dried tarragon
Heat broiler on high and set a rack 6 inches away from it. On a sheet pan, toss asparagus with 2 teaspoons 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.
Tips: This dish is a delicious side for poached or baked tilapia or salmon or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli for dipping, or place the asparagus on a platter and drizzle the aioli down the center.