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