Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

• 2 heads garlic, peeled (30 cloves)
• 6 TBSP olive oil
• 1 3/4 lb asparagus, cut into pieces
• 1 lb tagliatelle pasta
• 3 TBSP red wine vinegar
• 1 TBSP fresh lemon juice
• 1/4 tsp sugar
• 1 red onion, large, chopped
• salt & pepper

Directions:

1. Preheat oven to 425F. Place garlic cloves on a piece of foil and drizzle with 1 Tbsp olive oil. Wrap garlic in foil and roast until soft and just golden, about 25 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain.
3. Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.
4. Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup olive oil.
5. In the reserved pot, heat the remaining 1 TBSP olive oil over medium-high heat.
6. Add onion and cook until softened, about 5 minutes. Add pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water.
7. Toss to combine and season with salt and pepper.

Notes:

Recipe Origin:  No idea.