Makes 4 servings. Difficulty
1 medium head of garlic (left whole) 1 teaspoon olive oil 3/4 cup mayonnaise 1 teaspoon white wine vinegar 1-1/2 Tablespoon fresh chives, chopped 1 Tablespoon Italian parsley, chopped 1 teaspoon capers, drained, rinsed and chopped Salt and freshly ground black pepper to taste 1 lb. asparagus, trimmed
Preheat the oven to 400 degrees F.
Cut off and discard the tops of the garlic head to expose the cloves (cut opposite the root end). Place the garlic head in the center of a square of aluminum foil. Drizzle olive oil over the top of the cloves and wrap the foil around it to form a seal. Roast in the oven until tender, about 45 minutes. Remove from the oven and let cool.
Squeeze garlic from the skins into a food processor. Puree the garlic along with the mayonnaise, vinegar, chives, parsley and capers. Adjust seasoning to taste with salt and freshly ground black pepper.
Peel the lower two-thirds of each asparagus stalk with a vegetable peeler. Cook the asparagus in a wide shallow skillet of salted, boiling water until just tender. Remove from the boiling water, drain and immediately plunge into a bowl of ice water to halt the cooking process.
Serve the blanched asparagus with the roasted garlic aioli dip.