Espárragos con Alioli, or Asparagus with Garlic Mayonnaise, is a delightful Spanish dish that combines the freshness of perfectly cooked asparagus with the rich, creamy texture of homemade alioli. This dish highlights asparagus’s natural, earthy flavor, typically blanched or grilled to enhance its crispness and vibrant green color. The aioli, a robust garlic mayonnaise, adds a luxurious and flavorful complement to the tender spears.
Espárragos con Alioli is often served as a starter or a side dish, ideal for spring and summer meals when asparagus is at its peak. This simple yet elegant dish is a staple in Spanish cuisine, offering a balance of refreshing and deeply satisfying flavors. Whether hosting a dinner party or enjoying a quiet meal at home, Espárragos con Alioli is a perfect choice for anyone looking to savor the subtle delights of vegetable-centric Mediterranean cooking.
AuthorJulia ForesekCategoryAppetizers & Starters, SpanishDifficultyBeginnerCook the Asparagus:
Preheat your oven to 400°F (200°C) if roasting, or prepare a pot of boiling water if blanching.
For roasting: Toss the asparagus with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender and lightly caramelized.
For blanching: Boil the asparagus in salted water for 2-4 minutes until bright green and tender but still crisp. Then plunge into an ice water bath to stop the cooking process.
Make the Alioli:
In a blender or food processor, combine the egg, minced garlic, lemon juice, and a pinch of salt. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes thick and creamy.
Adjust seasoning with additional salt or lemon juice as needed.
Serve:
Arrange the cooked asparagus on a platter. Serve with a bowl of alioli on the side for dipping.
Ingredients
Directions
Cook the Asparagus:
Preheat your oven to 400°F (200°C) if roasting, or prepare a pot of boiling water if blanching.
For roasting: Toss the asparagus with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender and lightly caramelized.
For blanching: Boil the asparagus in salted water for 2-4 minutes until bright green and tender but still crisp. Then plunge into an ice water bath to stop the cooking process.
Make the Alioli:
In a blender or food processor, combine the egg, minced garlic, lemon juice, and a pinch of salt. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes thick and creamy.
Adjust seasoning with additional salt or lemon juice as needed.
Serve:
Arrange the cooked asparagus on a platter. Serve with a bowl of alioli on the side for dipping.
Notes
Perfect Wine Pairing:
- Verdejo: A crisp, aromatic Verdejo from Rueda complements the fresh green flavors of the asparagus and balances the creamy, garlicky aioli.
