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Summer Vegetables With Aioli

herbal.chef's picture
Ingredients
  Asparagus 8 Ounce, trimmed (250 Grams)
  Yellow baby squash 12
  Green beans 4 Ounce, trimmed (125 Grams)
  Baby potatoes 12
  Button mushrooms 12
  Cherry tomatoes 12
  Parsley aioli 1 Tablespoon
  Egg yolks 4
  Lemon juice 2 Teaspoon
  Garlic 4 Clove (20 gm)
  Chopped fresh parsley 2 Tablespoon
  Olive oil 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Freshly ground black pepper To Taste
Directions

1. Boil, steam or microwave asparagus, squash, beans and potatoes, separately, until just tender. Drain, then refresh under cold running water.
2. To make aioli, place egg yolks, lemon juice, garlic and parsley in a food processor or blender and process to combine. With machine running, pour in oil in a steady stream and process until thick. Season with black pepper to taste. Transfer to a serving bowl.
3. Arrange both steamed and fresh vegetables attractively on a large platter with aioli.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Interest: 
Summer, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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