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.
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.
Crush the garlic with salt in a pestle & mortar or with the side of your kitchen knife into a paste.
Whisk together with the egg yolk, anchovy paste, mustard, garlic, paprika.
Whisk in 2 tablespoons of the olive oil and beat until the liquid emusifies and thickens a little. Beat in a further 2 spoons of oil and repeat. You can now pour in a thin stream of oil as you whisk to ensure the mixture doesn't separate. The mix should be creamy like mayonnaise!
Add the sherry vinegar and about 2-3 Tablespoons of water to thin out the alioli a little so that it just becomes pourable.
Arrange the asparagus on a platter and pour over some of the dressing. Serve with the dressing on the side should you want a little more!