4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt
Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.