Asparagus (or Green Beans) with Roasted Garlic Aioli
Ingredients
- 2 medium heads Garlic left whole
- 1 Tbsp. Olive Oil
- 1 1/2 C. Mayonnaise
- 2 tsp. Apple Cider Vinegar
- 1/2 tsp. Black Pepper
- 1/4 tsp. Salt
- 3 Tbsp. Fresh Chives Chopped
- 2 lb. medium Asparagus – trimmed or fresh whole green beans
Instructions
Roasted Garlic Aioli
- Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 Tbsp. oil.
- Wrap heads together in foil and bake at 400°F until tender, about 45 minutes.
- Cool to warm.
- Squeeze garlic from skins into a food processor and puree with mayonnaise, vinegar, pepper,
- and salt.
- Transfer aioli to a bowl and stir in the chives.
Asparagus
- Peel lower 2/3 of each asparagus stalk with a vegetable peeler (optional step).
- Cook asparagus (or green beans) in a wide 6-8 qt. pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes; drain well and rinse under cold water until cool.
- Drain and pat dry with paper towels.
- Serve with Garlic Aioli.
