Asparagus with Paprika Alioli

To miss the short Irish asparagus season would be to risk incuring the wrath of mother nature. A myth, if there was one, would show that if the current asparagus season was missed the following one would yield zero. These glorious green spears, are criminally undervalued here and with the season, if you are lucky, lasting from the end of April to the end of June any you can get hold of should be consumed with relish. Ideally eaten as soon as they are plucked from the ground before losing their natural sugars. Simply blanched and dipped into a fiery Catalan mayonnaise makes for a great shared starter. Ok, all together now, 'Im Asparagus!'

Ingredients

6 garlic cloves.
300ml olive oil.
1 tablespoons white wine vinegar.
1 egg yolk.
½ teaspoon sweet smoked paprika
Salt.
Crush the garlic and salt to a paste with the top of a knife, transfare to a bowl and add the egg yolk and vinegar. Slowly whisk in the olive oil till you get a thick consistency. Gently mix in the sweet paprika.
The asparagus does'nt need much cooking. Snap off the hard bottoms (they could be used later for a stockpot). If they are particularly large cut them into two and blanch in boiling water for about a minute or two. To stop the cooking process refresh under cold water, drain and serve with alioli on the side. Alternatively cook the asparagus on a griddle pan for about seven or eight minutes, turning occasionaly. Eat immediately sprinkled with flakes of Maldon sea salt.

Ken Doherty is a chef and journalist.