Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Garlic Aioli with Garden Vegetables


Posts : 26743
Thanked : 1363
Join date : 2013-01-12

Garlic Aioli with Garden Vegetables

Post by Lobo on Thu 28 Jan 2016, 10:13 pm

Garlic Aioli with Garden Vegetables

Read Reviews

Write a Review
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 4
To blanch the vegetables for this recipe, bring a large saucepan of salted water to a boil over high heat. Cook each type of vegetable separately until crisp-tender, about 5 minutes for the asparagus, green beans and carrots, and 10 minutes for the potatoes. Transfer to a colander and rinse under cold running water until cool. Drain on paper towels.

  • 127


  • 4 garlic cloves, coarsely chopped
  • 1/2 tsp. salt
  • 2 raw eggs
  • 2 Tbs. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 1/2 cups olive oil
  • 3/4 lb. slender asparagus spears, tough ends removed, spears blanched
  • 1/2 lb. green beans, trimmed and blanched
  • 8 to 10 small carrots, blanched 
  • 8 to 10 small waxy potatoes, halved and blanched
  • 1 bunch radishes
  • 6 hard-cooked eggs, peeled and quartered
  • 1 baguette, cut into slices 1/4 inch thick


In a blender, blend the garlic and salt. Add the raw eggs, lemon juice and mustard and blend again. With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. Cover and refrigerate the aioli until ready to serve.

Serve the aioli on a platter with the asparagus, green beans, carrots, potatoes, radishes, hard-cooked eggs and baguette slices for dipping. Serves 4.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

Related Tips

    Current date/time is Wed 22 Nov 2017, 5:58 pm