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
Preparation
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.
