Asparagus Tagliatelle

Ingredients

6 tablespoons EVOO

2 heads garlic, peeled (about 30 cloves)

1 3/4 pounds asparagus, cut into 1 1/2-inch pieces

1 pound tagliatelle pasta

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1/4 teaspoon sugar

1 large red onion, chopped

Salt and pepper 

1. Preheat the oven to 425 degrees. Place the garlic cloves on a piece of foil and drizzle with 1 tablespoon EVOO. Enclose the garlic in the foil and roast until soft and just golden, about 25 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain. Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.
3. Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup EVOO.
4. In the reserved pot, heat the remaining 1 tablespoon EVOO over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water; toss to combine and season with salt and pepper

Source: Rachael Ray Magazine