ASPARAGUS WITH ROASTED-GARLIC AIOLI

2 medium heads garlic, whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives
2 pounds medium asparagus, bottoms trimmed

Set oven rack in middle position and preheat oven to 400 degrees F.

Cut off and discard tops of the garlic heads to expose cloves. Brush each head with 1/2 tablespoon olive oil. Wrap the heads together in foil and bake until tender, about 45 minutes. Once cooked, set aside until cool enough to handle.

To makle aioli: squeeze each garlic head to pop the cooked cloves from the skins. Place the heads in a food processor, add the mayonnaise, vinegar, pepper and salt; puree until smooth. Transfer to a bowl; stir in chives.

For asparagus: use a vegetable peeler to peel lower two thirds of each asparagus stalk. In a wide 6- to 8-quart pot of boiling lightly salted water, cook the asparagus, uncovered, until crisp-tender, about 5 minutes.

Drain the asparagus well in a colander and rinse under cold water until the asparagus is cool. Pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

before serving: Asparagus can be cooked 2 hours ahead and kept, covered with dampened paper towels, at room temperature. Makes 8 appetizers.

adapted from a Recipe from the February issue of Gourmet magazine (Published: March 7, 2007)