Vegetables: Steam tiny potatoes till tender (15 min). Steam cleaned asparagus until crisp-tender (4 min). Blanch carrots in salted boiling water 30 seconds. Drain & run under cold water. Arrange vegetables on platter, including trimmed, and thinly sliced fennel bulb, on platter. Garnish w/ chopped fennel greens and sprinkle w/ reserved chopped parsley. Serve w/ aioli.
Salt, Kosher 0.5 tsp
Pepper to taste
Parsley 1 T+2 tsp
Potato 1 lb, baby red
Asparagus 1 bunch, cleaned
Carrots 1 c. baby, peeled
Fennel 1 bulb, trimmed & chopped
Tomatoes, Cherry 1 c
