• 60minutes
  • 139calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1 head garlic

  3. 4 tablespoons extra-virgin olive oil, divided

  4. Juice of 1 lime

  5. 2 tablespoons red-wine vinegar

  6. 1 tablespoon grated fresh ginger

  7. 1 tablespoon toasted sesame oil

  8. 1 tablespoon reduced-sodium soy sauce

  9. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Preheat oven to 400°F.

  2. 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.

  3. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.

  4. To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon 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, 10 to 15 minutes.

  5. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.


Send feedback