AIOLI WITH VEGETABLES

Aioli With Vegetables image

Provided by Molly O'Neill

Time 45m

Yield Four servings

Number Of Ingredients 12

Previous Next

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 58 grams, Carbohydrate 31 grams, Fat 70 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 319 milligrams, Sugar 8 grams