Ingredients
- 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
Description
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 • Aioli Can Be Made 1 Day Ahead And Chilled, Covered. Bring To Room Temperatu
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