Aioli With Vegetables

Name: Aioli With Vegetables
Total time: 45 min
Yield: Four servings
Cuisine: mediterranean
Ingredients: 3 large cloves garlic, peeled and minced; 2 egg yolks; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 1 1/4 cups extra-virgin olive oil; 1 tablespoon plus 2 teaspoons chopped Italian parsley; 1 pound tiny red potatoes; 1 bunch asparagus, ends snapped off, stems peeled; 1 cup peeled baby carrots; 1 fennel bulb, trimmed, green tops chopped and reserved, bulb thinly sliced; 1 cup cherry tomatoes

By Molly O'Neill

Total Time: 45 minutes
Rating: 3(6)
Comments: Read comments

Featured in: The Antidote Is Civilization

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Ingredients

Yield:Four servings

3large cloves garlic, peeled and minced
2egg yolks
2tablespoons fresh lemon juice
½teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1¼cups extra-virgin olive oil
1tablespoon plus 2 teaspoons chopped Italian parsley
1pound tiny red potatoes
1bunch asparagus, ends snapped off, stems peeled
1cup peeled baby carrots
1fennel bulb, trimmed, green tops chopped and reserved, bulb thinly sliced
1cup cherry tomatoes

Ingredient Substitution Guide

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Preparation

Step 1
Place the garlic, egg yolks, lemon juice, ½ teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
Step 2
Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.