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Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:45 minsTotal Time:1 hr 30 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 30 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1head garlic plus 1/2 small clove, divided
4tablespoonsextra-virgin olive oil plus 2 teaspoons, divided
Juice of 1 lime
2tablespoonsred-wine vinegar
1tablespoongrated fresh ginger
1tablespoontoasted sesame oil
1tablespoonreduced-sodium tamariorsoy sauce (see Tip)
⅛teaspoonground pepper plus 1/4 teaspoon, divided
1poundasparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon plus pinch of salt, divided
2tablespoonstoasted sesame seeds
DirectionsPreheat oven to 400°F.Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth.Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 8 to 12 minutes.Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve.To make aheadRefrigerate dressing (Steps 1-3) for up to 3 days.TipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, March/April 2009; April 2022
Directions
Preheat oven to 400°F.Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth.Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 8 to 12 minutes.Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve.To make aheadRefrigerate dressing (Steps 1-3) for up to 3 days.TipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Preheat oven to 400°F.
Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth.
Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 8 to 12 minutes.
Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve.
To make ahead
Refrigerate dressing (Steps 1-3) for up to 3 days.
Tip
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, March/April 2009; April 2022
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Nutrition Facts(per serving)270Calories23gFat13gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
