Aioli With Vegetables

Ingredients

• 3 large cloves garlic, peeled and minced
• 2 egg yolks
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    743 calories; 69 grams fat; 9 grams saturated fat; 49 grams monounsaturated fat; 7 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 5 grams protein; 46 milligrams cholesterol; 372 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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. 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.
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.

45 minutes