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 fresh chives chopped 2 pounds medium asparagus trimmed

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.


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Yields: 8 Servings
     Gourmet magazine, February 2007, page 86

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.
* Made half a recipe for two people, and the aioli , lasted about a week. We used the leftover as a dip with raw, and a sauce with cooked veggies. Excellent.

Cuisine:

Main Ingredient:   Asparagus