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.

Reviews & Comments 3

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    " It was excellent "
    hollymayb ate it and 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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  • alliburn 10 years ago
    Sounds so delish!
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    " It was good "
    psy333che ate it and said...
    I love this recipe and I am going to use the aoili with some other veggies
    Was this review helpful? Yes Flag

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