ASPARAGUS WITH ROASTED-GARLIC AIOLI
From jkstern 17 years ago
- 60 minutes to make
- Serves 8
Roasting the heads of garlic results in a less-pungent aioli — a nice quality in an appetizer, since too much raw garlic can hijack the palate for the rest of the evening • Aioli can be made 1 day ahead and chilled, covered. Read more Bring to room temperature before serving. • Asparagus can be cooked 2 hours ahead and kept, covered with dampened paper towels, at room temperature. See less
Ingredients
- 2 medium heads garlic, left whole shopping list
- 1 tablespoon olive oil shopping list
- 1 1/2 cups mayonnaise shopping list
- 2 teaspoons apple-cider vinegar shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons chopped fresh chives shopping list
- 2 lb medium asparagus, trimmed shopping list
How to make it
- Put oven rack in middle position and preheat oven to 400°F.
- 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.
- 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.
- 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.
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