In a blender or small food processor, put all the ingredients together and blend or pulse until dressing is emulsified and no chunks of garlic remain.

Heat up your oven to 350°F and line a baking sheet with parchment paper.

Using a sharp knife, split 6 of the green asparagus spears and 6 of the purple asparagus spears in half, lengthwise. Place them on the prepared baking sheet and using a pastry brush, baste them with the Roasted Garlic Dressing. Season with a little salt and pepper. Place them in the oven and roast for about 15-20 minutes, until tender and slightly browned.

Meanwhile, bring a medium stock pot of water to a simmer. Using a vegetable peeler, peel away thin strips from the remaining green and purple asparagus.

Salt the simmering water and place the asparagus strips into the water for about two minutes. Remove from the water with a slotted spoon (if your pot is small, you can do this in batches) and run the strips under very cold water.

Drain well and place them in a large salad bowl. Add the roasted asparagus spears to the salad bowl, along with the watercress. Drizzle with a little more Roasted Garlic Dressing. Sprinkle in the freshly chopped parsley and chives and mix well with salad tongs, making sure to coat the entire salad with herbs and dressing.

Divide the salad onto plates and garnish with garlic chips and Parmesan shavings. Serve immediately.