Aioli With Vegetables Recipe

Name: Aioli With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large cloves garlic, peeled and minced, 2 egg yolks, 2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, plus more to taste, and more.

Yes, Aioli With Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aioli With Vegetables

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