Aïoli with veggies

The success of this simple dish depends on the freshness of the vegetables; if you have a garden then this is the recipe for you.

Thanks to Saveur once again

5 lbs. of young vegetables such as beets, carrots,  asparagus, and new potatoes

Salt
3 garlic cloves, peeled
3 egg yolks 
1 cup  extra-virgin olive oil
Fresh lemon juice

1. Cook vegetables, one type at a time, in a large pot of boiling salted water over high heat until tender (cook beets last). Remove from water with a slotted spoon and set aside.

2. Use a mortar and pestle to mash garlicinto a paste, then transfer to a medium bowl and whisk in egg yolks. Then, whisking constantly, drizzle in olive oil. Season to taste with salt and fresh lemon juice. Makes 1 cup aïoli.