About this recipe:This recipe is delicious when asparagus is in season during the spring.
1 medium head garlic, unpeeled
5 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
2 tablespoons minced shallot
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
700g (24 oz) thick stemmed asparagus
4 thick-cut slices ciabatta or sourdough bread
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Method Prep:50min › Cook:10min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4.
Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking tray, and roast 45 minutes in the preheated oven, until golden brown.
Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze cloves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt and pepper. Set aside.
While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavours blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to barbecue.
Preheat barbecue for medium-high heat.
Place asparagus in a large frying pan or directly on the barbecue's cooking grate. Cook the asparagus, until tender, turning over once, about 10 minutes. While asparagus is cooking, spread the roasted garlic mixture on the bread. Barbecue bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
If you have the barbecue going before cooking the asparagus, wrap up the garlic in aluminium foil and roast in the barbecue rather than turning on the oven.
Altered ingredient amounts.
Yummy! I let the aspargus marinate overnight and also increased the vinegars to 1 tablespoon each and then added some garlic to the vinaigrette. A nice, light flavour to complement the asparagus and not take over the meal. I didn't even do the bread and garlic spread, though...can't wait to try that! - 15 Sep 2008
by Anna from Montreal
This recipe was loved by my whole family even kids!!!! - 15 Sep 2008
This recipe worked well served at room temp. I boiled the asparagus the night before, tossed it in a plastic bag with the dressing and let it sit until the next night in the fridge. I simply let the asparagus come to room temp in the bag, plated it and set it on the dinner table. I used the dressing left in the plastic bag to dress a simple salad. Everything was superb!!! - 15 Sep 2008