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Asparagus with Roasted Garlic Aioli

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  • Complexity: easy


  • 1 medium head of garlic (left whole)
  • 1 teaspoon olive oil
  • ¾ cup mayonnaise
  • 1 teaspoon white wine vinegar
  • 1 ½ 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 pound asparagus, trimmed


  1. Preheat the oven to 400 degrees F.
  2. Serve the blanched asparagus with the roasted garlic aioli dip.

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