Boil asparagus in water until tender, about 4 to 5 minutes. Drain and cool.
Peel the cloves from heads of garlic and cook in oil over low heat until soft, 30 minutes. Drain, reserving the oil.
Puree the garlic with lemon juice, mayonnaise, sugar, dijon mustard and water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives.
Serve with the asparagus.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.2mg||0 %|
|Sodium 604.8mg||21 %|
|Potassium 331.4mg||9 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.2g|
|Protein 4.3g||6 %|
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Calories per serving: 116
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