Asparagus with Roasted Garlic Olive Oil and Red Onions

Ingredients
1 large garlic bulb
1 ½ tbsp olive oil
1 medium red onion
1 tsp fresh thyme
1 tsp fresh basil
1 tsp fresh parsley
¼ tsp cayenne pepper
½ tsp sea salt
1 large bunch of asparagus, trimmed
Pre-heat oven to 325 degrees.
Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.
Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.
When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.
Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes