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Gallery Beets and Asparagus with Lemon Mayonnaise Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 bunches small beets (about 1 1/2 pounds), scrubbed and trimmed of all but 1 inch of stems Coarse salt 2 bunches asparagus (about 1 pound), tough ends trimmed 1 large egg yolk, room temperature 2 teaspoons Dijon mustard 2 to 3 tablespoons freshly squeezed lemon juice (about 2 lemons) 3/4 cup olive oil 1/4 cup canola oil Freshly ground pepper
Cook’s Notes Raw eggs should not be used infood prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
Gallery Beets and Asparagus with Lemon Mayonnaise
Recipe Summary Servings: 6
Gallery
Beets and Asparagus with Lemon Mayonnaise
Beets and Asparagus with Lemon Mayonnaise
Beets and Asparagus with Lemon Mayonnaise
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 bunches small beets (about 1 1/2 pounds), scrubbed and trimmed of all but 1 inch of stems Coarse salt 2 bunches asparagus (about 1 pound), tough ends trimmed 1 large egg yolk, room temperature 2 teaspoons Dijon mustard 2 to 3 tablespoons freshly squeezed lemon juice (about 2 lemons) 3/4 cup olive oil 1/4 cup canola oil Freshly ground pepper
Directions
Place the beets in a large saucepan, and fill with enough cold water to cover by 2 inches. Add salt, and bring to a boil. Reduce heat, and simmer until the beets are tender when pierced with a fork, about 20 minutes. Drain, and let stand until cool enough to handle. Carefully rub off the beet skins using a paper towel, and set cooked beets aside.
Prepare an ice bath, and set aside. Fill saucepan halfway with water, and bring to a boil. Add salt and the asparagus, and cook until the asparagus is bright green and tender enough to bend without breaking, about 4 minutes. Using a slotted spoon or tongs, carefully transfer the asparagus to the ice bath to stop cooking. Drain immediately, and pat asparagus dry. Set aside.
In a blender, combine the egg yolk, mustard, and lemon juice. With blender running, add the olive oil and then canola oil in a slow, steady stream until mixture emulsifies and forms a thick mayonnaise. Season with salt and pepper. Transfer to an airtight container, and refrigerate for at least 1 hour. Mayonnaise will thicken when refrigerated. Serve chilled with the beets and asparagus, for dipping.
Cook’s Notes Raw eggs should not be used infood prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used infood prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.
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All Reviews for Beets and Asparagus with Lemon Mayonnaise
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beets and Asparagus with Lemon Mayonnaise
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
