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Roasted Garlic & Asparagus Salad Recipe

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This recipe for Roasted Garlic & Asparagus Salad, by , is from FULLERS FLY IN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Jensen Fuller
Added: Saturday, August 12, 2017


2 head garlic
3 Tbsp extra virgin olive oil, divided
1/2 tsp salt, divided
1/2 tsp freshly ground pepper divided
1/4 c. minced fresh chives
2 Tbsp finely chopped fresh garlic scapes or 2 tsp finely chopped garlic cloves
1/4 c. lemon juice
2 bunches asparagus, trimmed
2 tsp freshly grated lemon zest
1/2 c walnut halves, toasted and chopped

Reheat oven to 400F.
Slice the tips off the garlic heads, exposing the cloves. Place the heads in a small baking dish. Pour 2 Tbsp oil over them and sprinkle with 1/4 tsp salt and pepper. Roast until the garlic feels soft when you squeeze the bulb. 20-40 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, 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 Tbsp oil and sprinkle with lemon zest and 1/4 tsp salt and pepper.
Roast, shaking the pan halfway through, until the asparagus is just tender, 10-20 minutes. Let stand for 5 minutes.
Divide the warm asparagus among 6 plates. Top each portion with about 2 Tbsp roasted garlic vinaigrette and 1 generous Tbsp walnuts. Serves 6.

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