Grilled California Asparagus and Lamb with Mustard Aïoli
Recipe courtesy of the California Asparagus Commission.
1/2 cup mayonnaise, homemade or purchased
1/2 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3 large cloves garlic, chopped finely
1 1/2 pounds lamb sirloin, cut into 1 1/2-inch cubes
1 1/2 pounds jumbo California asparagus, cut into 1 1/2-inch lengths
Olive oil, as needed
Salt, as needed
Freshly ground black pepper, as needed
- Combine mayonnaise, mustard, lemon juice, and garlic; reserve.
- Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt.
- Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper; serve with aïoli.
Makes 6 servings.
Recipe and photograph courtesy of the California Asparagus Commission.