Roasted Asparagus Tapenade

• 1 medium head garlic
• 2 Tbs. plus 1 tsp. olive oil, divided
• 1 lb. asparagus, trimmed
• 1/4 cup pine nuts
• 1 lemon, zested and juiced

1. Preheat oven to 375F.
2. Line baking sheet with parchment paper.
3. Peel excess papery skin from garlic head.
4. Slice top off so that tips of cloves appear, and place on 6-inch square of foil.
5. Drizzle with 1 tsp.
6. oil and sprinkle with salt.
7. Wrap foil around garlic head, and bake 45 minutes, or until softened and golden.
8. Cool 5 minutes, then squeeze garlic out of cloves.
9. Toss asparagus with remaining 2 Tbs.
10. oil in bowl, and season with salt.
11. Spread on prepared baking sheet, and roast 20 minutes, or until tender; shake baking sheet occasionally to brown evenly.
12. Cool and chop into 1-inch pieces.
13. Toast nuts in dry skillet over medium heat 3 minutes, or until lightly golden.
14. Place half of asparagus in food processor with garlic, pine nuts, and 1 Tbs.
15. lemon juice.
16. Process until smooth.
17. Transfer to bowl, and stir in 1/2 tsp.
18. lemon zest and remaining asparagus.
19. Season with salt and pepper.

head garlic, olive oil, pine nuts, lemon

Taken from www.vegetariantimes.com/recipe/roasted-asparagus-tapenade/ (may not work)