Roasted Garlic & Asparagus Salad
The dressing for this roasted asparagus salad recipe uses fresh garlic scapes—available in spring from farmers’ markets or gardeners. Use chopped fresh garlic in the dressing if you can’t find garlic scapes.
- 2 heads garlic
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- ¼ cup minced fresh chives
- 2 tablespoons finely chopped fresh garlic scapesor 2 teaspoons finely chopped garlic cloves
- ¼ cup lemon juice
- 2 bunches asparagus, trimmed
- 2 teaspoons freshly grated lemon zest
- ½ cup walnut halves, toasted and chopped
- Preheat oven to 400°F.
- Slice the tips off the garlic heads, exposing the cloves. Place the heads in a small baking dish. Pour 2 tablespoons oil over them and sprinkle with ¼ 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 garlic scapes (or 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 ¼ teaspoon each salt and pepper. Roast, shaking the pan halfway through, until the asparagus is just tender, 10 to 20 minutes. Let stand for 5 minutes.
- Divide the warm asparagus among 6 plates. Top each portion with about 2 tablespoons roasted garlic vinaigrette and 1 generous tablespoon walnuts.
MAKE AHEAD TIPS
- For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
- Cover and refrigerate roasted garlic cloves in oil (Steps 1-3) for up to 3 days; bring to room temperature before finishing Step 3.