Asparagus Tapas with Smoked Alioli

A small bowl of smoked alioli mayonnaise alongside some cooked asparagus

5 from 2 votes

Asparagus Tapas with Smoked Alioli

The earthy fragrance of asparagus is the perfect partner to this smoky, sweet mayonnaise - lifting this tapas or side-dish to new levels. Get the recipe for this Spanish tapas or side dish to bring new life to asparagus.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Side Dish

Cuisine: Spanish

Servings:

Calories: 515kcal

Author: Lee

Ingredients

1 bunch of fresh asparagus
2 garlic cloves
½ tsp salt
1 large egg yolk
1 anchovy
1 tsp Dijon mustard
1½ tsp Spanish smoked paprika
1 cup light olive oil
1 tbsp sherry vinegar

Instructions

Cook the asparagus for 2-3 minutes in boiling water, then plunge into ice water to cool. Remove onto paper towels to drain when cold. Transfer onto kitchen roll to drain once cold.
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.
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.
Add the vinegar and stir well, this will thin out the mayonnaise a little.
Arrange the asparagus on a platter alongside a small bowl of the smoked alioli. Serve at room temperature.

Notes

Fridge - the alioli will stay fresh for about a week in the fridge. This dish isn't suitable for freezing.
Leftovers - You can use this alioli in place of any mayonnaise. I especially love this it alongside eggs, like a Spanish tortilla or Italian frittata. I also LOVE this with some hot, steaming baby potatoes. Try it alongside some homemade chicken nuggets - and honestly, I couldn't be happier than when I'm dipping a bowl of fries into this smoky, creamy delight. So many uses.
Tip: Saving a split Alioli or Mayonnaise
Patience is essential when making alioli. Start by adding the oil slowly; adding too much too soon can cause the sauce to split, making it difficult to fix. If your alioli does split, you can save it by whisking a fresh egg yolk in a separate bowl. Gradually incorporate the split mixture into the yolk while whisking constantly. This should help re-emulsify the mixture and restore its creamy texture.

Nutrition