Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 8 (hors d'oeuvre) servings

　　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

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.

　　

Step 3

Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.

　　

Step 4

Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

　　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.