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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 analysis per serving (4 servings)
32 grams carbs; 73 milligrams cholesterol; 756 calories; 50 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 70 grams fat; 7 grams fiber; 319 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Excellent lemon aioli. I use it for everything from fish to veggies.