Name: Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Yield: 8 Servings
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

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