Beets and Asparagus with Lemon Mayonnaise

Beets And Asparagus With Lemon Mayonnaise Recipe

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Janin (MamiJ) Sayun

By
@Janin_Sayun

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 1 1/2 lb
    small beets, scrubbed and trimmed
  • 2 bunch
    aparagus, tough ends trimmed
  • 1 large
    egg yolk, room temperature
  • 2 tsp
    dijon mustard
  • 2-3 Tbsp
    lemon juice, fresh
  • 3/4 c
    olive oil
  • 1/4 c
    canola oil
  • 1 tsp
    salt and black pepper, to taste

How to Make Beets and Asparagus with Lemon Mayonnaise

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. Serve chilledmayonnaise with beets and asparagus, for dipping. ---NOTE--- Raw eggs should not be served to pregnant women, babies or the elderly.

Printable Recipe Card

About Beets and Asparagus with Lemon Mayonnaise

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American




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