Glorious recipe! Very easy to prepare, and the extra mayonnaise comes into play for all sorts of things. I couldn't stop eating it, I used some one a cucumber and bread sandwich. And on top of the asparagus!? Wow! I could of easily devoured a pound of asparagus - but held off. I didn't change anything except use our XMAS oranges (we have 2 bushels!) and this ended up being perfect. Thank you so much for posting!
Incredible! The taste of the tangerine mayonnaise married with the grilled asparagus was absolutely delicious. I made exactly according to directions, using coarsely chopped toasted pine nuts. We have a LOT of the mayonnaise left over and we can't wait to use it in experiments with other dishes the next couple of days. (I think the next time I would cut the mayonnaise at least in half if I was not going to be able to use it within the next couple of days.) The mayonnaise did not separate at all for me, so I would not change a thing except to perhaps try the toasted hazelnuts next time we make it. Thanks once again for sharing your fantastic recipes! Dianne
Absolutely delightful! Easy to make, just takes a little time to reduce the tangerine juice. The sauce broke a little on me, but I think I added the EVOO a little too quickly at the beginning, and it remained sufficiently emulsified for long enough. Did not use zest as a garnish, since one guest is allergic, and I juiced all the tangerines I had, so no segments. No nuts either, since the menu included another dish in which pecans were prominent. The garnishes were not missed, the sauce was wonderful on its own. Thanks Mean! Geoff Ireland