Asparagus "Frites" + Tarragon Dijon Aioli

One side effect of watching every Julia Child documentary/competition under the sun (simultaneously) is the inevitable desire to post up at a little bistro in Paris eating delicious, classic French cuisine. Anyone else in the same boat? As a result, I've been inspired to play with some classic French dishes. Crisp, fresh asparagus "frites" matched perfectly with creamy, herby rich aioli. The tarragon and dijon add another layer to this dip that will have you licking the plate by the end! Enjoy!

For the asparagus "frites" (serves 2 as appetizer or side):

• 1 bunch of asparagus, woody ends removed and cut into 3-4" pieces

• 1 tablespoon olive oil

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For the aioli:

• 1/4 cup of mayo (I like Duke's)

• 1 tablespoon of dijon mustard

• 1 tablespoon of finely chopped tarragon

• 1/2 teaspoon salt

• 1/2 teaspoon honey

Directions:

1. Preheat your oven to 450 F and line a sheet pan with parchment paper. Add the asparagus pieces to the sheet pan and toss in the olive oil, garlic powder, salt and pepper. Roast for 10 minutes.

2. While the asparagus roasts, make the aioli. Combine all aioli ingredients in a small mixing bowl and mix until fully incorporated. Season to taste.

3. Serve asparagus either hot or at room temperature with aioli for dipping. Bon appetit!