2 cups mayonnaise
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
Preparation
Combine mayonnaise, mustard, lemon juice, and garlic, reserve.
Scale lamb into 4-ounce portions; then scale asparagus into 4-ounce portions. Alternate pieces of 1 portion asparagus pieces with 1 portion lamb cubes on the number of skewers preferred.
Brush lightly with olive oil, reserve.
Per Order:
Season skewers with salt, then grill, turning occasionally, until asparagus is tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with pepper. Serve 2 tablespoons aioli in a small ramekin on the side.
Source: California Asparagus Commission
