Serving Size: 6
In small bowl, combine mayonnaise, mustard, lemon juice and garlic; mix well and set aside.
Thread lamb and asparagus onto skewers. Brush lightly with oil and season with salt. Grill, turning occasionally, until lamb is medium (160°F) to medium rare (145°F); about 10 minutes. Remove from grill and season with pepper. Serve with Mustard Aioli.