Aioli With Vegetables

Name: Aioli With Vegetables
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

12 ingredients

12 steps

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

Directions

1

Place the garlic, egg yolks, lemon juice, 1/2 teaspoon of salt and pepper to taste in a food processor and process until smooth.
2

With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken.
3

Mix in 1 tablespoon of parsley and more salt if needed.
4

Put in a bowl and refrigerate until ready to serve.
5

Steam the potatoes until tender, about 25 minutes.
6

Steam the asparagus until crisp-tender, about 4 minutes.
7

Blanch the carrots in salted boiling water for 30 seconds.
8

Drain and run under cold water.
9

Drain.
10

Arrange the vegetables on a platter, including the fennel bulb.
11

Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes.
12

Serve with the aioli.