Asparagus with Roasted-Garlic Aïoli
['2 medium heads garlic, left whole', '1 tablespoon olive oil', '1 1/2 cups mayonnaise', '2 teaspoons apple-cider vinegar', '1/2 teaspoon black pepper', '1/4 teaspoon salt', '3 tablespoons chopped fresh chives', '2 lb medium asparagus', 'trimmed']
Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.
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