Roasted asparagus with blood orange aioli

Ingredients

For the blood orange aioli
2 garlic cloves, unpeeled
200-300ml/7-10floz olive oil
2 blood oranges, juice only
2 free-range egg yolks
1 free-range egg
1 tbsp chopped fresh dill
salt and freshly ground black pepper
½ lemon juice only (optional)
For the roasted asparagus
500g/18oz fat asparagus spears
olive oil

Method

1. Preheat the oven to 150C/300F/Gas 2.
2. For the blood orange aioli, snip the ends off the garlic cloves. Put them on a small oven tray, drizzle them lightly with olive oil and roast them in the oven for 10-15 minutes until they are soft and then squeeze the flesh from the skins.
3. Put the blood orange juice in a small pan and heat gently until reduced by half. Leave to cool for a few minutes.
4. Put the roasted garlic, egg yolks, egg and dill in a food processor and blend for one minute. With the motor still running, pour in the olive oil very slowly until the aioli is very thick.
5. Gradually add in the blood orange juice until you are satisfied with the colour and flavour and you have a sauce with a dipping consistency. Season with a little salt and freshly ground black pepper. Taste the aioli and add a little lemon juice if you wish.
6. For the roasted asparagus, turn the oven up to 200C/400F/Gas 6. Snap the tough ends off the asparagus and discard. Lay the asparagus on an oven tray, drizzle with a little olive oil and season with salt. Roast in the oven until just tender and lightly browned, but still crisp, about 4-5minutes.
7. Serve immediately with the blood orange aioli as a dip.