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Asparagus with Roasted-Garlic Aïoli

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Asparagus with Roasted-Garlic Aïoli

Asparagus with Roasted-Garlic Aïoli

amanda

Equipment

  • - Stainless Steel Roaster Oven

  • - Food Processor with Auxiliary Slice & Shred Blade

  • - Silicone Spatula Set (Multiple Colors)

  • - High-Quality Chef's Knife

  • - Cutting Board

  • - Heavy Duty Mixing Bowls (2 or 3)

  • - Measuring Cups and Spoons

  • - Large Serving Bowl

  • - Silicone Baking Mats (2)

  • - Digital Kitchen Scale

  • - Glass Aioli Dip Trays or Bowls

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

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
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