Roasted Asparagus with Black Olive Aioli


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


8 to 10 servings

Preparation Time

20 Minutes

Total Time

30 Minutes


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I made this last night, but

I made this last night, but halved the ingredients and added more lemon juice to my taste. I thought it came out a little watery, but the flavor ~ both the aioli and combining it with asparagus ~ was amazing!