For the aioli:
Put a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated and then add 3 TBS fresh lemon juice.
-Finely chop 1-3 cloves of garlic with some salt until smooth and then stir it into the mayonnaise.
For the beans:
Tip and tail 1-1½ pounds of Roma beans. Steam them until just tender, about 3-5 minutes.
-Toss the beans with some garlic aioli, taste for salt and serve warm.