Asparagus with Roasted Garlic Aioli
Prep Time: 10 Minutes. Inactive Prep Time: 30 Minutes (to Cool Garlic). Cook Time: 45 Minutes.
This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time.
1 Bunch of Asparagus, Trimmed and Peeled
1 Head of Garlic
1 Teaspoon Olive Oil
1 Cup Mayonnaise
1 Tablespoon Fresh Lemon Juice
Bring a large pot of salted water to a boil. Prepare an ice water bath. Boil the asparagus for 2 minutes and plunge into the ice water. Drain and chill until serving time.
Preheat the oven to 400 °F. Slice the top off the head of garlic. Place the garlic
on a sheet of aluminum foil and drizzle with the olive oil. Wrap tightly. Roast for 35 to 50 minutes, depending on the size of the garlic, until the garlic is soft and deep golden brown . Let cool completely. Squeeze the peel of each clove to release the garlic.
In a food processor, combine the roasted garlic, mayonnaise, and lemon juice. Pulse until garlic is completely incorporated. Serve alongside the chilled asparagus.
This recipe is also featured in my cookbook!