Crudités With Lemon-Garlic Aïoli

• 1 cup mayonnaise
• 5 garlic cloves, put through a garlic press
• Juice of 1/2 lemon
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce
• Salt and freshly ground black pepper to taste
• 1/2 lemon
• 3 cups button mushrooms, wiped clean with a paper towel
• One 1-pound bag peeled baby carrots
• 2 bunches of radishes
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 bunch of asparagus
• 1 bag or box of cherry tomatoes
• 5 green or yellow zucchini
• 1/4 cup chopped fresh herbs (optional)

1. 1. Mix all the aioli ingredients in a large bowl and season to taste. The aioli will keep for 2 weeks in the refrigerator.
2. 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
3. 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
4. 4. Arrange the veggies on a platter with a bowl of aioli and scatter the herbs on top if you like.

mayonnaise, garlic, lemon, sugar, tabasco sauce, salt, lemon, button mushrooms, carrots, bunches of radishes, red bell peppers, yellow bell peppers, asparagus, tomatoes, green, fresh herbs

Taken from www.epicurious.com/recipes/food/views/crudites-with-lemon-garlic-aioli-358089 (may not work)