• 1 lbs asparagus, tough ends trimmed
  • 1 lemon – use 1 teaspoon juice and ½ teaspoon zest
  • 2 tablespoons olive oil
  • ½ cup mayonnaise
  • ½ tablespoon Spiceology Greek Freak Rub
  • 1 small garlic clove, minced


  1. Preheat your oven to 425 degrees F.
  2. Cover a cookie sheet with foil. Toss asparagus with oil, salt and pepper making sure each spear is evenly coated. Layout the asparagus spears in a single layer.
  3. Place cookie sheet in the oven and roast for approximately 8 minutes. 
  4. While the asparagus roasts, make the aioli by whisking together the mayonnaise, Greek Freak, lemon juice, lemon zest, and garlic. And salt and pepper to taste. 
  5. Serve on a platter with a bowl of the aioli in the center for dipping. Yum.