Asparagus With Roasted-Garlic Aïoli

• 2 medium heads garlic, left whole
• 1 tablespoon olive oil
• 1 1/2 cups mayonnaise
• 2 teaspoons apple-cider vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons chopped fresh chives
• 2 lb medium asparagus, trimmed

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
3. Squeeze garlic from skins into a food processor and puree with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
4. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

garlic, olive oil, mayonnaise, applecider vinegar, black pepper, salt, fresh chives, medium asparagus

Taken from www.epicurious.com/recipes/food/views/asparagus-with-roasted-garlic-aioli-237193 (may not work)