Servings: Makes 4 servings
Preheat oven to 350°. Remove loose, papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
To make aioli: In a blender, pulse garlic, mayonnaise, tarragon, 1/4 teaspoon salt, olive oil and pepper to combine. Refrigerate until ready to use. (Note: Aioli can be made 1 day ahead and will keep 5 days in the refrigerator.)
In a large skillet, bring 2 quarts water and remaining 1/2 teaspoon salt to a boil. Add asparagus and cook until tender but still firm (a knife should easily pierce asparagus), 3 to 5 minutes. Drain and serve immediately with 1/2 cup of aioli. (Asparagus may also be chilled.)
126 calories, 4 grams fat, 1 grams saturated fat, 12 mg of cholesterol, 996 mg sodium, 20 grams carbohydrate, 3 grams protein
From the January 2003 issue of O, The Oprah Magazine
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