These white asparagus with thyme and potato alioli are the perfect garnish to any dish food. Also, there are very easy to make and it will only takes a few minutes.
All the flavors and textures tastes perfectly with the white asparagus: on the one hand we have the thyme leaves, aromatic and delicate and the leaves of arugula; On the other hand, crisp fried onion that provides a crispy texture to the recipe; And finally the potato alioli, that remember me my childhood, when my grandfather or my uncle used to make it with the mortar.
This recipe is for a new monthly challenge “veo, veo” (we can translate it like “I can see, I can see”).
What is the challenge? Each month we will be provided with a photo of a finished dish food and, without knowing the ingredients or the cooking techniques, the participants to the challenge must guess and reproduce the recipe as accurately as possible the photograph. Sounds easy? This month Blanca has been good and most of the ingredients could be guessed easily, however this is the first month, so do not trust, that level will go up.
I think that the result is pretty good ¿you think it?. Click here to see the recipes of my peers.
Ingredients for White asparagus with thyme and potato alioli (serves 2):
- 4 canned white asparagus
- Extra virgin olive oil
- 2 sprigs of thyme
- A few leaves of arugula
- 2 tablespoons crispy fried onion
- 3 tablespoons spanish potato alioli
Hoe to make white asparagus with thyme and potato alioli:
Drain white asparagus and dry carefully with absorbent paper. Paint it with extra virgin olive oil and salt to taste. Put it on the plate, sprinkle the thyme leaves and the crunchy onion. Finally, add some arugula leaves and serve with the potato alioli.