This recipe promises some pretty fragrant flavors. I’m going to break format a little and paste a few different internet posts together to help explain how to put it all together. There are a few steps. But don’t be intimidated.
You’ll need to roast the garlic heads first, make the vinaigrette and then grill the asparagus last as it takes just a few minutes.
Directions and Ingredients:
1 bundle asparagus. Drizzle/rubbed with extra virgin olive oil.
Grill asparagus for 5 minutes over a hot grill or grill pan. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your fingers enhances the experience).
Cook’s Note: Look for firm asparagus stalks with firm deep green or purplish tips. Also check the bottom of the spears. If they are dried up, chances are they have been sitting around for too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. If the spear is less than 6 inches long, chances are it has already been trimmed for you. Then take a vegetable peeler and peel off the outer skin of the lower half of the remaining stalk.
2 heads roasted garlic
To roast garlic:
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Add garlic cloves and the following to a food processor or blender:
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
sprinkle of salt & pepper
Process until smooth and then drizzle over asparagus. Serve.