BEETS AND ASPARAGUS WITH LEMON MAYONNAISE

Steps:

• 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.