Green Bean and Asparagus Salad with Roasted Garlic and Garlic Vinaigrette - Cooking by the Book

Ingredients

• 1 pound green beans, trimmed and cut diagonally into 2-inch pieces [or longer as pictured!]
• 2 tablespoons extra-virgin olive oil
• 1 head of garlic
• Water
• Salt and pepper to taste
• 1 bunch asparagus, washed
• 1 teaspoon cumin
• 1 teaspoon caraway seeds
• 1 teaspoon fennel seeds
• ¾ cup olive extra virgin olive oil
• Kosher salt to taste
• 2 teaspoons Dijon mustard
• ¼ cup balsamic vinegar
• 1 tablespoon agave
• Zest and juice of 1 orange or 2 lemons, optional