Asparagus vegetable dish with aioli

Isreal Robertson
4 3
60 mins
60 mins


Servings: 4
  • 5 Garlic cloves
  • 2 stem(s) Thyme
  • 1 Egg Yolk
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/8 l Oil
  • 1.2 kg white asparagus
  • 375 g Carrots
  • 200 g Sweet peas
  • 1 Onion
  • 1/2 bunch Chives
  • 1 potty Basil
  • 15 g Butter or margarine


  1. 1

    For the aioli, peel the garlic and press it through a garlic press. Wash the thyme, dab dry and pluck the leaves from the stalks. Cream egg yolk, lemon juice, sugar, salt and pepper.

  2. 2

    Slowly fold in the oil until everything has a creamy consistency. Stir the garlic and thyme, except for a few leaves, into the aioli to garnish. Clean, wash and peel the asparagus. Clean, wash, peel and slice the carrots.

  3. 3

    Clean and wash the sugar pods. Cook the asparagus in boiling salted water for 18-20 minutes. Cook carrots in boiling salted water for about 8 minutes, add sugar pods after 5 minutes of cooking time and cook until done.

  4. 4

    Peel and finely chop the onion. Wash the chives, dab dry and cut into small rolls. Pluck the basil from the stalk and cut into strips, except for a few leaves for garnishing. Heat the fat in a frying pan, fry the onions until golden brown, add the chives and basil and mix.

  5. 5

    Arrange the vegetables on a plate, garnish with basil and garnish with the onion herbs. Serve aioli in a small bowl, sprinkled with the remaining thyme leaves extra.

Nutrition Facts

410 kcal
12 g
36 g
7 g