Asparagus vegetable dish with aioli

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

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

KCAL
410 kcal

CARBS
12 g

FATS
36 g

PROTEINS
7 g