beets and asparagus with lemon mayonnaise
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This recipe is perfect for spring and warm weather, with the crisp asparagus and beets and a tangy homemade mayonnaise. Use pasteurized egg if there are health concerns about serving them raw, and eat the day it's made. Adapted from Martha Stewart, and posted for CQ '17.
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yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For beets and asparagus with lemon mayonnaise
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1 1/2 lbsmall beets, scrubbed and trimmed
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2 bunchaparagus, tough ends trimmed
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1 lgegg yolk, room temperature
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2 tspdijon mustard
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2-3 Tbsplemon juice, fresh
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3/4 colive oil
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1/4 ccanola oil
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1 tspsalt and black pepper, to taste
How To Make beets and asparagus with lemon mayonnaise
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1Place 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.
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2Prepare 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.
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3In 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.
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4Serve chilledmayonnaise with beets and asparagus, for dipping. ---NOTE--- Raw eggs should not be served to pregnant women, babies or the elderly.
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