Grilled California Asparagus and Lamb with Mustard Aïoli

Recipe courtesy of the California Asparagus Commission.

Recipe Ingredients:

1/2 cup mayonnaise, homemade or purchased
1/2 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3 large cloves garlic, chopped finely
1 1/2 pounds lamb sirloin, 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
Skewers

Cooking Directions:

1. Combine mayonnaise, mustard, lemon juice, and garlic; reserve.
2. Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt.
3. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper; serve with aïoli.

Makes 6 servings.

Recipe and photograph courtesy of the California Asparagus Commission.