Roasted Garlic and Asparagus Salad


  • 2 heads garlic
  • 3 TBS extra-virgin olive oil
  • 1/2 tsp. salt, divided
  • 1/2 tsp. freshly ground pepper, divided
  • 1/4 cup minced fresh chives
  • 2 tsp. finely chopped garlic cloves
  • 1/4 cup fresh lemon juice
  • 2 bunches asparagus, trimmed
  • 2 tsp. freshly grated lemon zest
  • 1/2 cup walnut halves, toasted and chopped


Preheat oven to 400 degrees. Slice the tips off the garlic heads, exposing the cloves. Place the heads in a small baking dish. Pour 2 tablespoons of oil over them and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the garlic feels soft when you squeeze the bulb, 20 to 40 minutes, depending on size. When cool enough to handle, gently squeeze garlic cloves from the skins into the dish (discard skins). Add chives and chopped garlic. Swirl in lemon juice. Peel the tough outer layer off the bottom half of asparagus stalks, if desired. Place the asparagus on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Roast until the asparagus is just tender, 10 to 20 minutes; halfway through, shake the pan. Let stand for 5 minutes. Divide the warm asparagus among 6 plates. Top each portion with about 2 TBS roasted garlic vinaigrette and 1 generous TBS walnuts.