- 1 medium head of garlic (left whole)
- 1 teaspoon olive oil
- ¾ cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 ½ tablespoon fresh chives, chopped
- 1 tablespoon Italian parsley, chopped
- 1 teaspoon capers, drained, rinsed and chopped
- Salt and freshly ground black pepper to taste
- 1 pound asparagus, trimmed
- Preheat the oven to 400 degrees F.
- Serve the blanched asparagus with the roasted garlic aioli dip.