Recipe by Elmotoo
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.
Top Review by Andi of Longmeadow Farm
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!
- 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)
Directions See How It's Made
- Cook the asparagus for 3 minutes in boiling salted water, then cool.
- Put the juice in a small nonreactive saucepan and bring to a boil.
- Cook until reduced to ½ cup.
- Let cool to room temperature.
- Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
- Cover and refrigerate until very cold.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed.
- With 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.
- Taste for seasoning.
- Scrape into a jar, cover, and refrigerate until needed.
- You should have about 1-2/3 cups mayonnaise.
- (Keeps 2 to 3 days, refrigerated.) Prepare the grill and let burn down to medium coals.
- Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
- Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes.
- Cover the grill if necessary to maintain the heat.
- Arrange the asparagus on a platter with the reserved tangerine segments.
- Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
- Garnish with fresh or candied zest and the nuts, if using.
- Serve at once.
- note: If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
- If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.