You will have more mayonnaise than you need. But that is good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.
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Units: US | Metric
- 2 cups freshly squeezed tangerine juice
- 2 tangerines
- 1 tablespoon coarsely chopped fresh tarragon
- 1 egg yolk
- fresh ground pepper
- 1 cup pure olive oil (plus more for tossing with and brushing on asparagus)
- 2 bunches asparagus, trimmed
- long curls of fresh tangerine zest or candied tangerine zest
- coarsely chopped toasted hazelnuts or pine nuts (optional)
- 1Cook the asparagus for 3 minutes in boiling salted water, then cool.
- 2Put the juice in a small nonreactive saucepan and bring to a boil.
- 3Cook until reduced to ½ cup.
- 4Let cool to room temperature.
- 5Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
- 6Cover and refrigerate until very cold.
- 7Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed.
- 8With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
- 9Taste for seasoning.
- 10Scrape into a jar, cover, and refrigerate until needed.
- 11You should have about 1-2/3 cups mayonnaise.
- 12(Keeps 2 to 3 days, refrigerated.) Prepare the grill and let burn down to medium coals.
- 13Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
- 14Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes.
- 15Cover the grill if necessary to maintain the heat.
- 16Arrange the asparagus on a platter with the reserved tangerine segments.
- 17Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
- 18Garnish with fresh or candied zest and the nuts, if using.
- 19Serve at once.
- 20note: If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
- 21If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
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Nutritional Facts for Grilled Asparagus with Tangerine Mayonnaise
Serving Size: 1 (343 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 568.2
- Calories from Fat 501
- Total Fat 55.7 g
- Saturated Fat 8.0 g
- Cholesterol 47.2 mg
- Sodium 38.1 mg
- Total Carbohydrate 16.2 g
- Dietary Fiber 5.6 g
- Sugars 7.5 g
- Protein 6.9 g
The following items or measurements are not included: