Roasted Asparagus Tapenade

1. 1

   Preheat oven to 375F.

2. 2

   Line baking sheet with parchment paper.

3. 3

   Peel excess papery skin from garlic head.

4. 4

   Slice top off so that tips of cloves appear, and place on 6-inch square of foil.

5. 5

   Drizzle with 1 tsp.

6. 6

   oil and sprinkle with salt.

7. 7

   Wrap foil around garlic head, and bake 45 minutes, or until softened and golden.

8. 8

   Cool 5 minutes, then squeeze garlic out of cloves.

9. 9

   Toss asparagus with remaining 2 Tbs.

10. 10

    oil in bowl, and season with salt.

11. 11

    Spread on prepared baking sheet, and roast 20 minutes, or until tender; shake baking sheet occasionally to brown evenly.

12. 12

    Cool and chop into 1-inch pieces.

13. 13

    Toast nuts in dry skillet over medium heat 3 minutes, or until lightly golden.

14. 14

    Place half of asparagus in food processor with garlic, pine nuts, and 1 Tbs.

15. 15

    lemon juice.

16. 16

    Process until smooth.

17. 17

    Transfer to bowl, and stir in 1/2 tsp.

18. 18

    lemon zest and remaining asparagus.

19. 19

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.