beets and asparagus with lemon mayonnaise

How To Make beets and asparagus with lemon mayonnaise

• 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.
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