Dinner: Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Recipe by Tori Ritchie Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel. Roasting the veggies gives them a soft texture and enhances their natural sweetness.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.
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
Instructions
Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
