Spanish white asparagus spears are traditionally served with alioli - a garlic and olive oil dip that resembles mayonnaise – for a tapas dish. You can also slice the asparagus spears into discs and serve as part of a fresh salad, or wrap each spear in a slice of serrano ham and pop under the grill for a few minutes – serve with hollandaise sauce, a wedge of fresh lemon and black pepper for a quick starter or side dish.
Ingredients: asparagus, water, salt and acidulant: citric acid E330.
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