½ tsp dried basil (or a few leaves fresh basil if you have it)
potato chips and/or chopped vegetables for serving
Preheat oven to 400 degrees.
Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil.
Wrap the garlic in aluminum foil, then put in oven. Roast until garlic is starting to brown and getting very soft, 30-40 minutes. Set aside to cool when done roasting.
Prep the asparagus as the garlic begins roasting. Chop off the bottom third of the asparagus stalks, and discard this woody portion. Chop the remaining spears in half.
Add the chopped asparagus to a roasting pan. Toss with 1 tablespoon of the olive oil. Add salt and pepper to taste.
Place the asparagus in the oven and roast for 20 to 25 minutes. The asparagus should be tender and starting to brown when it is done. Remove from oven to cool.
To make the dip, scoop the yogurt into a food processor. Add the asparagus and scallion, puree to combine.
Squeeze the garlic out of 6 cloves of the head of roasted garlic, reserving the rest for another use. Add the garlic to the food processor, along with the remaining ingredients–parmesan cheese, generous grinds of black pepper, lemon juice, salt, tarragon and basil. Puree to combine.
Scoop the dip into a serving bowl. Serve with chips and/or chopped vegetables.