SERVES 6 to 8
TIME 1 1?2 hours

Ingredients

1 1/2 to 2 lbs. red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 lbs. asparagus, trimmed
1 lb. sugar snap peas, strings removed
2 tbsp. lemon juice or vinegar
1 tbsp. oil
1 tsp. salt
3 or 4 artichokes (12 to 14 oz. each), trimmed and halved lengthwise
12 radishes (about 8 oz.), trimmed
1 1/2 to 2 lbs. cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs
2 cups Herb Aioli (recipe follows)

Directions

1. In a medium saucepan, cover potatoes with water. Cover pan, bring to a simmer, and cook until potatoes are tender when pierced, about 15 minutes. With a slotted spoon, lift potatoes out.

2. Return water to a boil and add asparagus; cook until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in ice water, then drain. Add peas to boiling water and cook until bright green, about 2 minutes. Drain and immerse in ice water; drain again.

3. Add about 3 qts. water and the lemon juice, oil, and salt to the pan. Cover and bring to a boil. Add artichokes and simmer, covered, until tender when pierced in the base, about 20 minutes. Drain.

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

PER SERVING 604 cal., 66% (396 cal.) from fat; 26 g protein; 44 g fat (6.3 g sat.); 28 g carbo (6.7 g fiber); 664 mg sodium; 206 mg chol.

Herb Aioli
MAKES About 2 cups
TIME About 15 minutes
NOTES If using a pungent olive oil, start with 2/3 to 1 cup, then finish with vegetable oil.

2 large yolks
1 cup loosely packed fresh mint or basil
2 tsp. grated lemon peel
1/4 cup fresh lemon juice
4 garlic cloves, peeled
About 1/2 tsp. salt
2 cups olive oil (see Notes)

1. In a blender or food processor, whirl egg yolks, herbs, lemon peel and juice, garlic, and 1/2 tsp. salt until well blended.
2. With machine running, gradually add oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Serve with Pavi Pinot Grigio 2007 (Napa Valley)