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Spring Aioli Feast

Makes 6 to 8 servings

Total Time
1 hr 30 mins

Notes: You can prepare through step 3 up to 1 day ahead; cover vegetables separately and chill.

Prep and cook time: About 1 1/2 hours

Spring Aioli Feast

Thayer Allyson Gowdy
 1 1/2 to 2 pounds red thin-skinned potatoes (1 to 1 1/2 in. wide)
 1 1/2 to 2 pounds asparagus
 1 pound sugar snap peas
 2 tablespoons lemon juice or vinegar
 1 tablespoon olive oil
 1 teaspoon salt
 3 or 4 artichokes (12 to 14 oz. each)
 1 dozen radishes (about 8 oz.), rinsed and trimmed
 1 1/2 to 2 pounds cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
 6 to 8 hard-cooked eggs (optional)
 1 1/2 to 2 cups Classic Aioli
 1 1/2 to 2 cups Green Aioli
Step 1

Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool.

Step 2

Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again.

Step 3

Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool.

Step 4

Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 604Calories from Fat 66
% Daily Value *
Total Fat 44g68%

Saturated Fat 6.3g32%
Cholesterol 206mg69%
Sodium 664mg28%
Total Carbohydrate 28g10%

Dietary Fiber 6.7g27%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.