Trim all the vegetables. Plunge the asparagus, French beans and baby sweetcorn in boiling water for 1-2 minutes, drain then plunge into cold water until cold, then drain well again.
Arrange vegetables on plates or bowls.
For the olive oil dip
Pour the olive oil and balsamic vinegar into a small bowl.
For the fromage frais dip
Mix the fromage frais with pesto in a serving bowl.
For the aioli dip
Using a hand-held blender, place the garlic, egg yolk, mustard, tomato purée, vinegar and olive oil in a narrow mixing pot and blend until smooth. Serve in a small bowl.