Preheat oven to 160°C. Slice the top off the garlic head to expose cloves, drizzle with 2 tbsp olive oil, wrap in foil, and roast for 35-40 minutes until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves.
Blend silken tofu, roasted garlic cloves, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth. Chill.
Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast at 200°C for 10-12 minutes until tender and charred or place on a hot grill until nicely marked and cooked through.
For the nutty pangrattato, tear up the slices of bread and place in a food processor and blitz until you have good sized chunky bread crumbs. Heat 2 tbsp olive oil in a pan over medium heat. Add breadcrumbs and chopped hazelnuts, toast until golden and crisp (~5-7 minutes). Season well with salt to taste.
Plate asparagus, spoon or drizzle aioli over, and sprinkle with nutty pangrattato.
