1. Preheat your oven to 400 F (200 C). Snap off the tough, woody ends of the asparagus spears. For the garlic, slice off the very top of the head to expose the cloves, but keep the head intact.

2. On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Place the garlic head on the same baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. You can wrap the garlic loosely in foil if you prefer, but it roasts well uncovered too.

3. Roast the asparagus and garlic for 20-25 minutes, or until the asparagus is tender-crisp and slightly browned, and the garlic cloves are soft and golden. The garlic should be easily squeezed out of its papery skin.

4. Remove the baking sheet from the oven and allow the roasted asparagus and garlic to cool for about 5-10 minutes. This makes it easier to handle and prevents the dip from becoming too hot when blending.

5. Once cooled, carefully squeeze the soft, roasted garlic cloves out of their skins into the bowl of a food processor.

6. Add the roasted asparagus (reserving a few tips for garnish if desired), cottage cheese, grated Parmesan cheese, and fresh lemon juice to the food processor with the roasted garlic.

7. Pulse and then process the mixture until it is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well combined. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.

8. Transfer the dip to a serving bowl. Garnish with the reserved asparagus tips (if using) and a sprinkle of fresh chives or parsley and additional grated Parmesan cheese. Serve immediately with your favorite dippers.