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Roasted Asparagus And Baby Artichokes With Lemon-Oregano Aioli

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Roasted Asparagus And Baby Artichokes With Lemon-Oregano Aioli

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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