2 large heads garlic
3 Tbls fresh lemon juice
2 Tbls olive oil, preferably extra-virgin
Salt and Freshly ground pepper
1/2 ounce Parmesan cheese, shaved with a vegetable peeler or grated (about 1/4 C)
Preheat oven to 400 degrees. Peel the papery husk from the garlic heads without detaching the cloves from the base. Slice 1/4 inch off the top and set the heads on a piece of aluminum foil. Sprinkle with 2 Tbls water and gather the foil together at the top to form a packet. Roast the garlic until the cloves are soft and golden. About 1 hour. Remove from oven and let cool. Squeeze the soft pulp from the garlic cloves into a blender. Add lemon juice, oil and 2 Tbls water. Blend on low speed until smooth and creamy. Season with salt and pepper.
The sauce can be made 3 days in advance; store, covered (you bet!) in the fridge.
Spoon the dressing over hot or room-temp asparagus, garnish with Parmesean cheese.