Asparagus with Roasted-Garlic Aïoli |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. 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. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
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. 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.
5. Cooks' notes: ·Aioli can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. ·Asparagus can be cooked 2 hours ahead and kept, covered with dampened paper towels, at room temperature.
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