Asparagus with Roasted-Garlic Aïoli

Name: Asparagus with Roasted-Garlic Aïoli
Total time: 1 h 20 min
Yield: 6 servings
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

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.

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

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