1. Cook baby potatoes in a large pot of salted boiling water until tender (about 10 minutes). Add carrots to the pot in the last 2 minutes of cooking, then add asparagus or beans and snow peas for the last minute. Drain, refresh under cold water and drain again. Cut larger potatoes in half.
2. While the potatoes are cooking, place fennel in a bowl of cold water with ice cubes to crisp up.
3. Drain fennel and arrange on a platter with all other veges, aioli, hummus and tarragon garnish, if using, for people to help themselves.

Take a look at Annabel's green goddess hummus and vegan aioli recipes