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Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

1 1/2 pounds fat asparagus (about 25 stalks)
4 slices sour dough bread
1 head of garlic
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
Olive oil
Extra-virgin olive oil

Coat the garlic with olive oil, salt and pepper and roast in a
350-degree oven till cloves are golden brown, about 45 minutes.
While the garlic is roasting, peel and finely chop the shallot.
Place the shallots in a bowl with the vinegars to macerate for
about 30 minutes. Whisk in the Extra-virgin olive oil to taste
and season with salt and pepper. Once the garlic is roasted, cut
the head in half, from side to side, exposing all the cloves.
Squeeze both halves into a bowl, discarding any skin. Pick out
any fiber from the skin, then whisk in a small amount of Extra-virgin
olive oil, salt and pepper. Parboil the asparagus, the coat with
some of the vinaigrette. Grill, till done. At the same time,
spread the roasted garlic on the bread, and grill. Arrange the
bread and asparagus on a plate, then drizzle the remaining vinaigrette
over the plate.

Serves: 4


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