ASPARAGUS WITH ROASTED GARLIC AIOLI - delicious and easy!
Posted: Jun 11, 2007 3:13 pm
ASPARAGUS WITH ROASTED GARLIC AIOLI
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.
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
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.
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.
Makes 8 (hors d'oeuvre) servings.
Gourmet
Menus
February 2007
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.
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
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.
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.
Makes 8 (hors d'oeuvre) servings.
Gourmet
Menus
February 2007