| Yield | |
|---|---|
| Source | Food Network Magazine, May 2011 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Food Network Magazine, May 2011 |
| Prep time | 1 hour |
| 3 | Asparagus (bunches, peel bottoms) | |
| 4 | Garlic Heads (peeled) | |
| 1⁄2 | Cup | Olive Oil |
| 2 | Tablespoon | Lemon Juice |
| 1 | Teaspoon | Mayonnaise |
| 1 1⁄2 | Teaspoon | Sugar |
| 1 | Teaspoon | Dijon Mustard |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 1 | Tablespoon | Chives (chopped) |
Boil asparagus until tender, 4 to 5 minutes; drain and cool. Cook garlic in olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the cooked garlic with lemon juice, mayonnaise, sugar, mustard and 1/4 cup water. Blend in 1/4 cup garlic oil. Season with salt and pepper, then mix in chives. Serve on the side with asparagus.