Preheat your oven to 400°F.

Trim the woody ends off the asparagus and chop into 1-inch pieces. Slice red onions into 1/4-inch rounds.

Mist the vegetables with olive oil and season with 1/2 tsp kosher salt and a sprinkle of cracked pepper.

Prepare the garlic bulb by trimming 1/4-inch off the top to expose the cloves. Drizzle with olive oil and gently wrap in foil.

Arrange the seasoned vegetables and wrapped garlic on a baking sheet. Roast the vegetables for 30 minutes, flipping halfway through, and the garlic for 40 minutes total.

In a large pot, bring broth and water to a boil. Cook the orecchiette pasta until al dente according to package instructions. Drain and set aside.

Once the garlic is cooled, squeeze out the caramelized cloves into a food processor. Add olive oil, balsamic vinegar, 1/2 tsp salt, and a pinch of pepper. Blend until silky and smooth.

In a large mixing bowl, combine the roasted vegetables, cooked pasta, and garlic vinaigrette. Toss until everything is evenly coated.

Garnish with chopped basil and give the salad a final toss. Serve warm or at room temperature.