Beets and Asparagus with Lemon Mayonnaise
Janin (MamiJ) Sayun
☆☆☆☆☆ 0 votes0
1 1/2 lbsmall beets, scrubbed and trimmed
2 bunchaparagus, tough ends trimmed
1 largeegg yolk, room temperature
2 tspdijon mustard
2-3 Tbsplemon juice, fresh
3/4 colive oil
1/4 ccanola oil
1 tspsalt and black pepper, to taste
How to Make Beets and Asparagus with Lemon Mayonnaise
- Place beets in a large pot and cover with cool water to cover by 2 inches. Add salt, and bring to a boil. Lower heat, and simmer until bets are tender when pierced. Drain and set aside to cool. When cool enough to handle, you can use a paper towel to rub skins off beets.
- Prepare an ice bath in a large bowl, set aside. Fill a saucepan halfway with water, and bring to a boil. Add salt and the asparagus, and cook until the asparagus are bright green and just tender enough to bend without breaking, around 4 minutes.Remove asparagus carefully and transfer to prepared ice bath. Immediately drain and set on a kitchen towel to dry. Set aside.
- In a blender, combine egg yolk, mustard, and lemon juice . With blender running, add the olive oil and then canola oil in a steady stream until mixture forms an emulsified thick mayonnaise. Add salt and pepper to taste and cool in a refrigerator for 1 hour.
- Serve chilledmayonnaise with beets and asparagus, for dipping. ---NOTE--- Raw eggs should not be served to pregnant women, babies or the elderly.