Summer Vegetables with Aioli
|Asparagus||8 Ounce, trimmed (250 Grams)|
|Yellow baby squash||12|
|Green beans||4 Ounce, trimmed (125 Grams)|
|Parsley aioli||1 Tablespoon|
|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|
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.