2 head garlic
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 freshly-ground black pepper
4 tbsp minced garlic
2 bunch asparagus, trimmed
2 tsp lemon zest, grated
1/2 cup walnut, halves, toasted, and chopped
- Preheat oven to 400°F. Break the garlic heads into cloves and place in a small baking dish. Pour 2 tbsp of oil on the cloves and sprinkle with 1/4 tsp of salt and another 1/4 tsp of pepper. Let the garlic roast until soft and golden (20-40 min).
- Remove the bottom half outer layer of each asparagus stalk, and place the asparagus on a baking sheet. Add 1 tbsp of oil, 1/4 tsp each of salt and pepper, and sprinkle with lemon zest. Roast until asparagus is tender (10-20 min) and let cool for 5 min.
- After letting the garlic cool down, remove the garlic clove skins, and combine the skinless cloves with chives, garlic and lemon juice.
- Portion the asparagus among 6 separate plates, and top each with 2 tbsp of roasted garlic vinaigrette and 1 tbsp of walnuts.
- Ready to Serve!