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Lemon Aioli, Roasted Beets, Asparagus & Oven Fries

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Lemon Aioli, Roasted Beets, Asparagus & Oven Fries

The first time I tried to make aioli (a.k.a. garlic mayonnaise), a couple of years ago, the mixture never thickened. I was left with a big, messy bowl of soupy, garlic-flavored egg yolk and oil and a heavy feeling of failure. But that earlier defeat only heightened my sense of triumph at creating a truly delicious, perfectly balanced, lemon aioli last weekend!

I had always suspected that my first attempt failed because I had not drizzled the oil in slowly enough to allow for the emulsion to form properly so this time I made sure to pour the oil into the food processor in a tiny, steady stream. Et voilà, a mere three minutes later — a lovely bowl of golden deliciousness.

I had planned to roast some beets and potatoes to dip in this dangerously addictive sauce and decided at the last minute to steam some asparagus, too, since the local offerings have been so tasty these last few weeks — my little way of tipping my hat to spring.

Perfect oven fries by Eve Fox, Garden of Eating blog, copyright 2011

The combination of the sweet, earthy beets, crispy, salty potatoes and the fresh umami (which is Japanese for “pleasant savory taste”) of the asparagus with the lemon aioli is, well, awesome.

Roasted beets & asparagus with lemon aioli by Eve Fox, Garden of Eating blog, copyright 2011

While none of these components is particularly time-consuming or challenging to assemble, there is a fair amount of slicing and dicing involved, as well as some roasting time. But you could easily just do one or two of the veggies with the aioli if you’re in a rush.

Happy spring!

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

46 comments

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9:59PM PDT on Jul 9, 2012

Thanks. Anyone know a good eggless mayo recipe?

9:59PM PDT on Jul 9, 2012

Thanks. Anyone know a good eggless mayo recipe

5:24PM PDT on Sep 29, 2011

scrumptious!

8:13AM PDT on Jun 26, 2011

Yum I will try this recipe soon.

10:58AM PDT on Jun 19, 2011

I must try this!

9:07AM PDT on Jun 19, 2011

Noted with interest.

1:48AM PDT on Jun 6, 2011

I'll have to try these. We already eat beets and asparagus anyway.

1:07PM PDT on Jun 5, 2011

YUM! I love beets, asparagus, potatoes, and aioli...

7:01PM PDT on May 30, 2011

Emmeline and Andree, you could certainly make this without the mustard if you want to stick with the authentic preparation (I am not an expert in aioli making by any means since this was my first successful venture :) I believe that it's also traditional to use lots more garlic but I felt like even the smaller amount I used was more than enough! Laura S., I LOVE roasted asparagus, you could definitely do them that way. I had roasted my beets a few days prior to composing the rest of this meal or that probably would have occurred to me. Thanks all for your comments.

5:24PM PDT on May 30, 2011

This looks delicious! Thanks for sharing! these just might find their way into my kitchen sometime soon... :)

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