Method

• 1.
  For the aioli, place egg yolks, garlic and 1 tablespoon water in a bowl, and whisk until well combined. Add a few drops of oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until thick and pale. Season and set aside until ready to serve. (The aioli will keep in an airtight container in the fridge for 2 days.)
• 2.
  Place potatoes in a saucepan of cold, salted water. Bring to a simmer over medium heat and cook for 15 minutes or until the potatoes are just tender. Drain and refresh, then halve and set aside.
• 3.
  Meanwhile, half-fill a small saucepan with cold water and bring to the boil over medium-high heat. Reduce heat to medium, then use a slotted spoon to lower eggs into the water. Gently simmer for 9 minutes, then plunge eggs into a bowl of iced water and stand for 1 minute. Drain, peel and halve. The eggs should be firm but the yolk still slightly gooey.
• 4.
  Preheat a chargrill pan over medium-high heat. Peel the bottom third of the asparagus spears, then blanch in boiling salted water for 1-2 minutes until just tender. Drain, then refresh and pat dry with paper towel. Drizzle asparagus with a little oil and grill, turning, for 3-4 minutes until lightly charred. Set aside.
• 5.
  Blanch the beans in boiling salted water for 1-2 minutes until tender. Drain, refresh and set aside.

• 6.
  Transfer the aioli to a bowl and serve on a platter with the egg, potato, asparagus, green beans and baby radishes, and season.