Beets and Asparagus with Lemon Mayonnaise

Beets And Asparagus With Lemon Mayonnaise Recipe

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Janin (MamiJ) 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.


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10 Min
30 Min
Stove Top


  • 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


  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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