Grilled Asparagus with Tangerine Mayonnaise

Recipe by Elmotoo
READY IN: 36mins




  • 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.