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Asparagus with Roasted Garlic Aioli

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July 27th, 2008 · Print Print

At the end of winter, as spring is just beginning, before the raspberries and blueberries and apricots and plums, there was asparagus.  And weeks ago, with the first asparagus of the season, I made this dish.  And then somehow managed to forget about it until I realized, just recently, that I hadn’t seen asparagus at the farmer’s market recently.

So here is a great asparagus recipe, after asparagus season is over.  Don’t want to wait 9 months to try this?  Grocery stores have asparagus for much longer than the farmer’s markets, so you should still be able to find it.

This is only the second time I’ve made homemade mayonnaise, and for a girl who’s not much of a mayo-eater, I gobbled this up.  Roasting gives the asparagus a crispy outer layer, and creamy aioli is the perfect complement.  

I used hardneck garlic for this recipe (pictured below), which I definitely recommend if you can find it!  Otherwise, a small head of softneck garlic would work too. 

So here is a little dose of spring, in the middle of summer.

Asparagus with Roasted Garlic Aioli

INGREDIENTS:
1 pound of asparagus, ends trimmed
1 tbsp olive oil
Sea salt
Ground pepper
1 head garlic
1 tsp olive oil
1 egg yolk
1/2 tsp sea salt
1 tsp mustard
2 tsp white wine vinegar
2/3 cup canola oil

DIRECTIONS:
Preheat the oven to 400 degrees.  Toss asparagus with 1 tbsp olive oil, sea salt and ground pepper, and place it in a roasting pan.  Cut the top of the head of garlic off so that each bulb is partially exposed.  Pour 2 tsp olive oil over the head of garlic and place in a ramekin in the oven.  Roast the garlic and asparagus for 10-15 minutes, turning the asparagus once, until the asparagus is cooked through and crispy on the edges.  Remove the asparagus, and roast the garlic for another 25-30 minutes, or until tender.  Set aside and allow to cool to room temperature.

In a medium mixing bowl, whisk together egg yolk, salt, mustard and vinegar.  Slowly, whisk in a few drops of the canola oil at a time, beating thoroughly to incorporate.  While continually whisking, add canola oil a tablespoon at a time, and eventually add the oil in a thin stream until it’s entirely incorporated.

With a sharp knife, separate the garlic bulbs from their skins and mince the garlic bulbs.  Whisk the minced garlic into the mayonnaise.  Serve alongside the roasted asparagus as a side dish or light snack.

Serves 2-3. 


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Tags: food · side dishes



19 responses so far ↓

  • 1 Paula // Jul 27, 2008 at 3:53 pm

    I love asparagus anytime!! your garlic aoli sound great with the asparagus!

  • 2 Christie @ fig&cherry // Jul 27, 2008 at 11:59 pm

    Looks great Katy! Love aioli. I wish asparagus was in season here in the chilly Southern hemisphere ;)

  • 3 aforkfulofspaghetti // Jul 28, 2008 at 6:41 am

    A surefire winner in my book…

  • 4 VeggieGirl // Jul 28, 2008 at 10:21 am

    Asparagus and garlic?? Yes, please!! :0)

  • 5 Joanna // Jul 29, 2008 at 12:09 pm

    Oh, yum!  I’ve never tried making my own mayonnaise or aioli but this looks really good, and I love roasted asparagus.  Unfortunately I got so spoiled by the greenmarket asparagus this spring that grocery store asparagus just doesn’t do it for me anymore – guess I’ll have to wait those 9 months after all. :P

  • 6 Donald // Jul 29, 2008 at 9:12 pm

    This is a great looking side. A tasty one too! I have done this but I like a bit of Parmesan over the asparagus before plating.

    Nice dish Katie!

  • 7 giz // Jul 29, 2008 at 10:37 pm

    I saw the post – it was asparagus – I got super interested since I love asparagus.  I saw the garlic and it hit me right in the funnybone.  To my eye, that garlic looked like an alien with big eyes sitting in that garlic pot.  I know I know – I’m insane.

  • 8 Joy the Baker // Jul 29, 2008 at 11:15 pm

    Such a beautiful and simple recipe!  I love it… and I so miss asparagus.

  • 9 Heather // Jul 29, 2008 at 11:37 pm

    this certainly sounds yummy!  and what a pretty shot of the garlic!

  • 10 We Are Never Full // Jul 30, 2008 at 10:10 am

    Thank you, thank you, thank you for doing a real aioli instead of those ‘cheater’ ones with mayo!  This looks great and could be a wonderful appetizer (although the garlic breath in the room would be kicking!).  Beautiful!

  • 11 Ashley // Jul 31, 2008 at 12:26 pm

    Oh yum that looks SO good! Especially with that aoili. As much as I want to try making aoili at home, I’m scared of eating raw eggs.

  • 12 Jaime // Jul 31, 2008 at 10:18 pm

    i love asparagus..and i love garlic…only wish my hubby would eat asparagus!

  • 13 Lore // Aug 1, 2008 at 1:40 am

    Asparagus? Yes, please. Garlic? I couldn’t live without. Perfect treat for savoury addict like me! Yum :D

  • 14 Donald // Aug 4, 2008 at 7:12 am

    Oh how I love roasted asparagus, but the aioli is over the top!

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