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Asparagus with Roasted-Garlic Aïoli

4.0

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Asparagus with Roasted-Garlic AïoliJohn Kernick

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.

Cooks' notes:

·Aioli can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
·Asparagus can be cooked 2 hours ahead and kept, covered with dampened paper towels, at room temperature.

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