- 2 tablespoons O Organics Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh thyme
- 2 turkey breast tenderloins, cut in half crosswise
- 10 small red, thin-skinned potatoes, scrubbed and cut into 1/4-in.-thick slices
- 1 teaspoon dried rosemary
- 1 pound asparagus
- 1/2 cup Safeway SELECT Mayonnaise
- 1/2 teaspoon grated lemon zest (peel)
- 2 cloves garlic, minced or pressed
- In a shallow dish, stir together 1 tbsp. of the oil, 1 tbsp. of the lemon juice, and half the fresh or dried thyme.
- Turn turkey in lemon-thyme mixture to coat (reserve remaining mixture). Arrange turkey in a 9- by 13-in. baking pan. Bake in upper third of a 500 degrees F oven until meat in thickest part is no longer pink; cut to test (18 to 20 minutes). Halfway through cooking time, baste with remaining lemon-thyme mixture.
- Meanwhile, place potatoes in an oiled shallow 10- by 15-in. baking pan; brush with remaining oil and sprinkle with rosemary. Bake on next-to-lowest rack of a 500 degrees F oven until soft when pierced (20 minutes).
- Once turkey and potatoes are in the oven, bring 1 in. of water to a boil in a wide frying pan over high heat. Snap off and discard tough ends of asparagus; add asparagus to water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain, immerse in ice water until cool, and drain again. Set aside.
- In a small bowl, mix mayonnaise, lemon peel, garlic, remaining lemon juice, and remaining fresh or dried thyme. Arrange turkey and potatoes on a platter alongside asparagus; offer aioli to spoon over foods.