Asparagus & Smoked Alioli

Yields4 Servings
Prep Time10 minsCook Time5 mins

Ingredients

1 bunch of fresh asparaguswoody ends trimmed
2 garlic cloves
½ tsp salt
1 large egg yolk
½ tsp anchovy paste
1 tsp Dijon mustard
1 ½ tsp Spanish smoked paprika
½ cup grape seed oil
½ cup olive oil
1 tbsp sherry vinegar

Directions

1

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.

2

Crush the garlic with salt in a pestle & mortar or with the side of your kitchen knife into a paste.

3

Whisk together with the egg yolk, anchovy paste, mustard, garlic, paprika.

4

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!

5

Add the sherry vinegar and about 2-3 Tablespoons of water to thin out the alioli a little so that it just becomes pourable.

6

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!

Ingredients

 1 bunch of fresh asparaguswoody ends trimmed
 2 garlic cloves
 ½ tsp salt
 1 large egg yolk
 ½ tsp anchovy paste
 1 tsp Dijon mustard
 1 ½ tsp Spanish smoked paprika
 ½ cup grape seed oil
 ½ cup olive oil
 1 tbsp sherry vinegar

Directions

1

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.

2

Crush the garlic with salt in a pestle & mortar or with the side of your kitchen knife into a paste.

3

Whisk together with the egg yolk, anchovy paste, mustard, garlic, paprika.

4

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!

5

Add the sherry vinegar and about 2-3 Tablespoons of water to thin out the alioli a little so that it just becomes pourable.

6

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!

Asparagus with Smoked Alioli