Name: Asparagus with Roasted-Garlic Aïoli
Cook time: 15 min
Total time: 1 1/2 hr
Yield: Makes 8 (hors d'oeuvre) servings
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

Asparagus with Roasted-Garlic AïoliJohn Kernick

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.

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.

Recipe notes

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