Asparagus with Roasted-Garlic Aïoli
Fresh asparagus served with a rich, homemade roasted garlic aioli sauce. The tender-crisp asparagus pairs perfectly with the creamy, garlicky dip made from roasted garlic, mayonnaise, and fresh chives.
Ingredients
- •2 heads garlic
- •1 tablespoon olive oil
- •1½ cups mayonnaise
- •2 teaspoons apple-cider vinegar
- •½ teaspoon black pepper
- •¼ teaspoon salt
- •3 tablespoons fresh chives
- •2 lb asparagus
- •trimmed
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 2.
Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
45 min
- 3.
Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
10 min
- 4.
Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
15 min
