Ingredients
- 1 Large Bulb Garlic
- 1 1/2 Tablespoon Olive Oil
- 1 Medium Red Onion
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Fresh Basil
- 1 Teaspoon Fresh Parsley
- 1/4 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Sea Salt
- 1 Large Bunch Asparagus trimmed
Method
Step 1
Pre-heat oven to 325 degrees.
Step 2
Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.
Step 3
Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.
Step 4
When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.
Step 5
Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.
