Asparagus Tapas with Smoked Alioli
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5.0
6 reviews
Excellent
Asparagus Tapas with Smoked Alioli
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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.
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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 MayonnaisePatience 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 Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
56g
(86%)
Saturated Fat
7g
(35%)
Cholesterol
49mg
(16%)
Sodium
337mg
(14%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
941IU
(19%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 56g | 86% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 337mg | 14% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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