Asparagus with Roasted-Garlic Aïoli

Name: Asparagus with Roasted-Garlic Aïoli
Yield: 4 servings
Ingredients: 1 2 medium heads garlic, left whole; 1 1 tablespoon olive oil; 1 1 1/2 cups mayonnaise; 1 2 teaspoons apple-cider vinegar; 1 1/2 teaspoon black pepper; 1 1/4 teaspoon salt; 1 3 tablespoons chopped fresh chives; 1 2 lb medium asparagus; 1 trimmed

From the kitchen of Carly

Whole garlic heads roasted until creamy, then blended into a silky aïoli that transforms simple asparagus into something special. Fresh chives brighten the garlic's mellow sweetness. Crisp-tender spears meet luxurious sauce for a side that steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium heads garlic, left whole
11 tablespoon olive oil
11 1/2 cups mayonnaise
12 teaspoons apple-cider vinegar
11/2 teaspoon black pepper
11/4 teaspoon salt
13 tablespoons chopped fresh chives
12 lb medium asparagus
1trimmed

Instructions

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.