Ingredients

• 2 medium fennel bulbs
• 1/4 head cauliflower, broken into large florets
• 1/2 pound asparagus, trimmed
• 3 large egg yolks
• 1 garlic clove, grated (use a Microplane)
• 2 flat anchovy fillets in oil, chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1/2 cup vegetable oil

Instructions

1. Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
2. Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
3. Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
4. What to drink: Fontaleoni Vernaccia di San Gimignano '07
5. Fontaleoni Vernaccia di San Gimignano '07