Blanched Veg with Garlic Aioli

This made for a very different appetizer at Christmas this year. It went over nicely as a fun new option. I got the idea from Ina Garten (MY HERO!) who made it on her show but instead it was fingerling potatoes and the aioli. But they didn't have those at the store when I went. So instead I blanched some asparagus and string beans. Shocked then in ice-water so they stayed crisp and green, and refrigerated them so they were cool and refreshing.

Aioli Ingredients:

• 1(1/2-inch thick) slice white bread, crust removed
• 2 tablespoons Champagne vinegar
• 4 large garlic cloves grated or minced
• 2 extra-large egg yolks, at room temperature
• 1/2 teaspoon grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon saffron threads
•  Salt
• Black pepper
• 1 1/2 cups olive oil
• Chives, chopped

Directions:

For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes. Everything else EXCEPT the olive oil goes into a food processor with the bread, and pulse until everything is incorporated. Then with the processor on, drizzle in the olive oil slowly and keep processing until it becomes this like sour cream. YOU JUST MADE MAYO! : ) Ew, I hate mayo, but this is pretty good. Like fancy mayo.  In fact, save any leftovers to put on a sandwich! 

Refrigerate! Dip veggies in it, spread on a sandwich, but whatever you do, eat a mint after. Phew!