Asparagus With Roasted-Garlic Aïoli – a delicious recipe with garlic, olive oil, mayonnaise, apple-cider vinegar, black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put oven rack in middle position and preheat oven to 400u00b0F.
2
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.
3
Squeeze garlic from skins into a food processor and puree with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
4
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.
751
kcal
Calories
71
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium heads garlic, left whole, 1 tablespoon olive oil, 1 1/2 cups mayonnaise, 2 teaspoons apple-cider vinegar, and more.
Yes, Asparagus With Roasted-Garlic Aïoli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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