• 4servings
  • 60minutes
  • 285calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium head garlic, unpeeled

  2. 5 tablespoons extra-virgin olive oil, divided

  3. salt and freshly ground black pepper to taste

  4. 2 tablespoons minced shallot

  5. 1 1/2 teaspoons balsamic vinegar

  6. 1/2 teaspoon red wine vinegar

  7. 700g (24 oz) thick stemmed asparagus

  8. 4 thick-cut slices ciabatta or sourdough bread

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4.

  2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking tray, and roast 45 minutes in the preheated oven, until golden brown.

  3. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze cloves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt and pepper. Set aside.

  4. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavours blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to barbecue.

  5. Preheat barbecue for medium-high heat.

  6. Place asparagus in a large frying pan or directly on the barbecue's cooking grate. Cook the asparagus, until tender, turning over once, about 10 minutes. While asparagus is cooking, spread the roasted garlic mixture on the bread. Barbecue bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.


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