Black garlic has soft cloves with dark brown, almost black in color. The flavors are deep, almost caramelized with a wonderful sweet-sour balance. It gives sulphurous asparagus a strong umami kick with a hint of aged balsamic and smoked taste. Roasted asparagus can be served as a side dish with chicken, or on a bed of pasta for a light supper , topped with grated parmesan. if you blanch the asparagus before roasting this will enhance their colour and taste. —Saboush Cooks
asparagus tips, hard stalks trimmed
black garlic cloves
light olive oil
salt and freshly ground black pepper
bowl of ice cold water to, immerse the asparagus
Blanch the asparagus; cook them in salted boiling water for 1 minute and then using a slotted spoon or tongs, remove the asparagus and immediately plunge the spears into the ice-cold water for 1 minute. Remove from the cold water and pat spears dry with a towel.
Puree the black garlic cloves with oil, lemon drops and salt and pepper to create a paste then smear onto the asparagus spears.
Roast in an oven tray, large enough that so the asparagus are not tightly packed, for 10 minutes.
Immediately serve topped with pamesan.