Ingredients:
1 stalk broccolini
1 & 1/2 cups asparagus, cut about 1 inch length
1 pound baby bok choy
1 tbsp olive oil
1 tbsp water
salt and pepper to taste
Lemon Caper Aioli
1 cup mayo
2 garlic cloves, minced
1 tbsp capers, finely chopped
2 tbsp cup lemon juice
1 tsp lemon zest
1 tsp dijon mustard
2 tbsp olive oil
1 tsp pepper
pinch of kosher salt
2 tbsp S&B Foods Japanese Crunchy Garlic with Chili Oil to garnish
Directions:
Lemon Caper Aioli:
01) In a small bowl, whisk the mayonnaise with the lemon juice, zest, capers, and dijon mustard. Whisk in the olive oil in a steady stream and season with salt and pepper.
02) Heat a large skillet over medium with olive oil. Add your broccolini. Cover and cooking occasionally, until the it is bright green and the stalks are fork tender, 8-10 mins. Season with salt and pepper. Remove and set aside.
03) Add in your asparagus and cook for about 5 mins. Add the water and steam for about 1 min til it turns bright green. Add your bok choy and cook til the stems are tender. 5-6 mins. Stirring occasionally.
04) Add the aioli on the bottom of the serving plate. Add the veggies on top and garnish with the crunchy garlic in chili oil. *If you don't have this (which I highly recommend you get) you can add a little bit of chili oil on top of the veggies, fry slices of garlic and add slivered almonds on top to recreate it.
05) Serve warm.
