• 1 tablespoon coriander seeds
• ½ cup extra virgin olive oil
• cayenne
• ¼ cup freshly squeezed lemon juice
• 1 leek (white and tender green), sliced
• 12 pearl onions, peeled
• 16 cloves garlic, peeled
• sea salt
• 12 baby carrots, trimmed (leaving ⅛ inch green stem), peeled
• 12 small radishes, trimmed (leaving ⅛ inch green stem)
• 4 thick asparagus, peeled, quartered lengthwise
• ½ cup fresh basil leaves, shredded finely in a “chiffonade”
• freshly ground black pepper

Put the coriander seeds and the olive oil in a large nonreactive saucepan and bring almost to a boil. Remove from the heat and let sit for 15 minutes to infuse the oil.

Add a pinch of cayenne, the lemon juice, leek, pearl onions, garlic, and a pinch of salt to the olive oil. Simmer for 5 minutes. Add the carrots and continue cooking until the onions are barely tender, 5 to 7 minutes. Add the radishes and asparagus and cook for another 3 to 5 minutes, until tender but still firm to the bite.

As soon as the vegetables are cooked, transfer them to a cold metal bowl, cover, and refrigerate until cool. Add the basil and season with salt and pepper. Let marinate 15 minutes and serve at room temperature.