Grilled California Asparagus and Lamb with Mustard Aioli

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Grilled California Asparagus and Lamb with Mustard Aioli

No one has to know that it took less than half an hour to prepare and cook this exotic looking main dish of asparagus and lamb. The mustard aioli complements the taste and completes the refined look.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Mustard Aioli:

  • 1/2-1 cup mayonnaise, homemade or purchased
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 3 large cloves garlic, chopped finely

Asparagus and Lamb:

  • 1 1/2 pounds boneless lamb steak, cut into 1 1/2-inch cubes
  • 1 1/2 pounds jumbo California asparagus, cut into 1 1/2-inch lengths
  • Olive oil, as needed
  • Salt, as needed
  • Freshly ground black pepper, as needed


Mustard Aioli:

1. Combine mayonnaise, mustard, lemon juice, and garlic. Set aside.

Asparagus and Lamb:

1. Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt.

2. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes.

3. Season with black pepper; serve with aioli.

Source: California Asparagus Commision