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Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
- 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:View on Bon Appetit
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