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At Blended Kitchen, we’re big on grilling in the summer. From shrimp to chicken to steak to fish, we’re all about the grill. But when you add veggies to the mix, you take grilling to a whole new level – there’s something so insanely delicious about slightly smoky, slightly charred veggies, am I right? It just screams summer to us.

Grilled Asparagus with Lemon Aioli | South Beach Diet Taste of Summer Cookbook
Skinny asparagus is loved in the Blended Kitchen household. Lindsey could eat asparagus every day of the summer, and this recipe only encourages her addiction to the green veggie. The charred, grilled flavor mixed with the fresh lemony aioli is like a burst of summer in your mouth. Get ready to brighten up your palate with this summery side dish!


Look! Another five-ingredient recipe! We’re keeping it simple here this summer.


Let’s start with the super fresh-tasting aioli. Combine mayo, lemon juice, lemon zest, garlic and the salt and pepper in a bowl.


Whisk those fabulous ingredients together and voilà, you’ve got aioli!


This aioli is an awesome condiment for summer. It pairs perfectly with our grilled asparagus, but it also tastes great on a turkey sandwich. Trust us, it’s good!


Toss the asparagus with a little oil and salt and get it on the grill. (Or, if it’s raining or a million degrees outside, you can use a grill pan like we did!)


Grill your asparagus for about 8 to 10 minutes, turning occasionally.


When your asparagus is lightly browned and tender, it’s ready to be pulled off the grill.


Spoon the lemon aioli over the asparagus and you’re ready to stuff your face serve!

Here’s the recipe
1/4 cup mayonnaise
1/2 tsp grated lemon zest
1 tsp lemon juice
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 1/2 lbs. medium-thick asparagus, trimmed
2 tsp extra-virgin olive oil

Lightly coat a grill or grill pan with cooking spray and heat to medium-high.

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, 1/8 tsp of the salt ad pepper.

In a large bowl, toss asparagus with oil and remaining 1/8 tsp salt. Grill asparagus, turning occasionally, until lightly browned and tender, 8-10 minutes. Divide asparagus among 4 plates, spoon aioli on top, and serve.

Nom. nom. nom.