Black garlic has soft cloves of 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 a 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 color and taste. —Saboush
asparagus tips, hard stalks trimmed
black garlic cloves
light olive oil
salt and freshly ground pepper
bowl of iced-water
In This Recipe
Preheat the oven to 350 F/ 180 C fan.
Blanch the asparagus, which means cooking them in salted boiling water for 1 minute and then plunging them into the ice-cold water for 1 minute. Remove them from the cold water and pat dry with a towel.
Puree the black garlic cloves with oil, lemon juice, and seasoning to create a paste then smear it onto the asparagus before roasting.
Roast the asparagus for 10 minutes in a tray that is large enough so that the asparagus does not get crammed.