Vegetables with pistou and aioli

Name: vegetables with pistou and aioli
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 lemon cleaned up; 15 g fresh basil; 20 g fresh flat parsley; 2 toe garlic; 7 el extra virgin olive oil; 1 tl sea salt; 8 el Mayo Royale DandL mayonnaise; 100 g asparagus tips; 1 yellow bell pepper; 120 g candy cucumber; 120 g snack radish

Asparagus tips, cucumber, radish and paprika with garlic mayonnaise and a dip of basil and parsley

Ingredients

Kitchen Stuff

1 blender
1 mortar

Directions

Grate the yellow skin of the lemon and squeeze out the fruit. Slice the leaves of the basil and parsley.
For the pistou: put the lemon zest, basil, garlic, parsley and oil in a high cup and puree with the hand blender until smooth.
Season with (freshly ground) pepper and possibly salt.
For the aioli: put the garlic with the sea salt in a mortar and grind to a paste.
Mix the pasta in a bowl with the mayonnaise and season with 2 tbsp lemon juice, pepper and salt.
Cook the asparagus tips according to the instructions on the package.
Cut the peppers into strips and spread with all vegetables over a bowl. Serve with the pistou and aioli.

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Nutrition

485Calories

Sodium23% DV560mg

Fat77% DV50g

Protein4% DV2g

Carbs2% DV5g

Fiber8% DV2g

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