Asparagus with Roasted-Garlic Aïoli

Ingredients for Asparagus with Roasted-Garlic Aïoli

• 2 medium heads garlic, left whole

• 1 tablespoon olive oil

• 350ml mayonnaise

• 2 teaspoons apple-cider vinegar

• 1/2 teaspoons black pepper

• 1/4 teaspoons salt

• 45ml chopped fresh chives

• 900g medium asparagus, trimmed

How to make Asparagus with Roasted-Garlic Aïoli

Put oven rack in middle position and preheat oven to 204°C.

Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.