Asparagus Tapas with Smoked Alioli

The combination of sweet, earthy asparagus with a rich, smoked paprika and garlic mayonnaise (Alioli) makes this Spanish side dish or tapas one of my go-to preparations. All the flavour and colour of Spain on a plate.

Few things transport you to Spain like the aromas of Asparagus with Smoked Alioli. Smoked paprika is a flavour so indicative of Spanish cuisine and we make perfect use of it in this beautifully simple side dish.

I love Alioli any time of day on anything and everything! My favourite is smothered over a Tortilla Española (potato & tuna omelette) or drizzled over a 'straight off the grill' pinchos morunos.

This alioli takes on all the smoky loveliness of paprika while still shouting "garlic!" which is the important thing! It marries beautifully with the aromatic earthiness of the simply cooked asparagus.

I wanted a more umami flavour with this sauce, so to really pack a whack of flavour I added anchovy paste AND mustard. Anchovy paste is a great way to create depth and complexity of flavour and the mustard adds even more layers in the background. To round everything off, I added a sweet and sour taste of Spain, some sherry vinegar. This acidic element lifts the flavour from great to GLORIOUS!

What's Ahead?

What is Alioli?

Alioli is the Spanish version of Italy's aoli (an extra L makes all the difference!). It's a heady mayonnaise style sauce, rich in garlic which is emulsified with olive oil, and commonly (although not always) egg yolk. Its creamy texture and strong garlic flavour make it popular as a side dish or dressing used sparingly to add flavour to many dishes including tapas and meats and seafood.

As with any mayonnaise, the base flavour can be added to using various extra ingredients to create unique versions of the recipe. In the case of this recipe, smoked paprika is added to impart a sweet smoky flavour and rich orange hue.

Why it works?

Flavour - The rich, umami and smoky flavour of the alioli mayonnaise are perfect for the earthy, slightly nutty, and mildly bitter asparagus. Paired with a little bread it's a winning combination of flavour, colour and texture!

Stuff You'll Need

Making the dish is easy. I prefer to make my alioli by hand (not using the food processor) as I have more control over the texture. It's simple and if done carefully, fail-safe.

• Asparagus - the co-star of the show in all it's earthy and savoury delight.
• Garlic - for the backbone to the sauce (2 cloves are more than enough).
  
• Smoked paprika - buy sweet or spicy for different versions. I prefer sweet for this recipe. This will bring the quintessential Spanish flavour.
• Anchovy - to add to the richness and to create even more umami.
• Dijon mustard - for more layers of salty umami (you get the picture? It's all about umami!)
• Egg & Oil - the egg yolk and oil create the creamy emulsification that makes the creamy mayonnaise texture. I use a light olive oil.

Step by Step

Making this delicious asparagus tapas dish is easy. Here's how the dish comes together.

1. Step 1 - Boil the asparagus for 2-3 minutes in boiling water, then immerse into ice water to chill. Transfer onto kitchen roll to drain once cold.
2. Step 2 - Using a pestle & mortar or side of a sharp knife, mash the garlic, anchovy and salt into a paste then add to a bowl with the egg yolk, dijon and paprika. Whisk until well combined.
3. Step 3 - In a thin ribboned stream, pour in a little olive oil at a time and whisk until incorporated and emulsified. It may become very thick at this stage. Continue until you've used up all the oil.
4. Step 4 - Add the vinegar and stir well, this will thin out the mayonnaise a little.

Now all you need to do is serve the asparagus at room temperature with a small bowl of the alioli on the side. There are plenty of leftover alioli suggestions below.

Pro Tips - how to rescue a split alioli.

Taking your time while making the alioli is key. Don't add the oil too liberally at the first stages as the oil will split the sauce and you'll have your work cut out trying to save it. To rescue a split alioli, whisk a fresh egg yolk in a separate bowl. Gradually add the split mixture to the yolk while whisking continuously. This should help to emulsify and thicken the mayonnaise back to its creamy consistency.

Serving & Storage Suggestions

• Fridge - This dish is best served at room temperature. You can store in the fridge until needed then remove about an hour before you want to serve. Pour over the alioli just before serving. You can store leftovers in the fridge for 2-3 days covered in plastic wrap.
• Freezer - This tapas dish is not suitable for freezing.
• Leftovers - leftover alioli is perfect alongside grilled meats and fish, as a sandwich or burger condiment and drizzled over hot vegetables - especially small salad potatoes! Try it with a Spanish potato tortilla or omelette too.

Ready to get cooking?

If tapas is your thing, and you like to have lots of small dishes to tempt yourself or guests, then this simple little combination is the perfect contender. I have more delectable suggestions below, so your table will soon fill up with tasty tapas treats. Hope you enjoy!

More Spanish recipes

If you liked this recipe Asparagus tapas recipe, cook yourself more of my delicious Spanish offerings. All of these recipes will work as tapas portions.

• Spanish Bean & Chorizo Stew
  
• Spanish Eggplant Salad
  
• Chorizo Tapas with Fino Sherry
  
• Crab Croquettes
  
• Spanish Pork Ribs with Sherry & Garlic
  
• Romesco Sauce with Fish
• Spanish Roasted Red Pepper Salad
  
• Chorizo & Prawns in Fino Sherry
  
• Pinchos Morunos
  
• Spanish Jamón Croquetas
  
• Pisto Manchego

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