Recipe

Asparagus With Roasted-garlic Aioli Recipe


ASPARAGUS WITH ROASTED-GARLIC AIOLI Recipe
Add Step-by-Step Photos 		Jkstern / All my dishes
2 years, 9 months ago
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. Bring to room temp... More
Prep:10m Cook:60m Servings:8

Jkstern

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Ingredients
  • 2 medium heads garlic, left whole
  • 1 tablespoon olive oil
  • 1 1/2 cups mayonnaise
  • 2 teaspoons apple-cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons chopped fresh chives
  • 2 lb medium asparagus, trimmed

Directions
  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil.
  3. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
  4. Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt.
  5. Transfer aioli to a bowl and stir in chives.
  6. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  7. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes.
  8. Drain well in a colander and rinse under cold water until asparagus is cool.
  9. Drain and pat dry with paper towels.
  10. Serve asparagus with roasted-garlic aioli.

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Comments

psy333che 2 years, 7 months ago said:
I love this recipe and I am going to use the aoili with some other veggies

alliburn 1 year, 8 months ago said:
Sounds so delish!

hollymayb 1 year, 6 months ago said:
This looks great! I'm going to serve the aioli with phyllo wrapped asparagus as a Mom's day appetizer. Thanks!


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4.7

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