Roasted Asparagus & Potato Salad - cooking recipe

Ingredients

1 lb baby red potato
2 heads garlic
1/4 cup extra virgin olive oil
1/4 1/4 cup chicken broth or 1/4 cup water
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
1/4 cup thyme leaves, stripped from the branches
1 lb asparagus, trimmed into 2 inch pieces
1 red onion, thinly sliced
4 scallions, chopped (green & white parts)

Preparation

Preheat oven to 350\u00b0F.
Trim the top off the garlic heads leaving the rest of the bulb intact.
After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
Serve at room temperature.