Photo: Ernest Porzi
Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
10 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
312
Calories
14g
Protein
20g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 1 garlic clove, pressed
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- 1 lemon, halved
- 12 baby artichokes
- 3 tablespoons olive oil, divided
- 2 1-pound bunches thick asparagus spears, tough ends trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes