To start, put the cloves in some foil, drizzle some oil and salt and put it in a preheated 180C oven until the cloves get soft and mushy

When the oven is doing its work, blanch the asparagus: Cook the asparagus in some boiling water until it is bright green. This should take 3-5mins, then drop them in an ice-bath. This will tenderize the stalks but still keep it crisp and crunchy :)

Once the blanching is done and the garlic cloves are cooked through, take it out of the oven and mush the garlic with some rock salt with your knife

Heat some olive oil in a sauté pan, toss in the garlic and asparagus. Add salt if necessary. After a few minutes transfer it to your serving bowl. Sprinkle over some pepper

Serve hot!