Oven-Roasted Asparagus With Mandarin Aioli

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1 1/2 to 2 pounds asparagus, trimmed of tough ends

1 tablespoon extra-virgin olive oil

-- Finely ground sea salt to taste + 1/2 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper + white pepper if needed

1 clove garlic

2 large egg yolks

1/2 to 3/4 cup Mandarin olive oil

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