Recipe courtesy of Michael Chiarello
Print
Grilled Asparagus with Tangerine Mayonnaise
Total:
56 min
Prep:
20 min
Inactive:
30 min
Cook:
6 min
Yield:
4 servings
Level:
Intermediate
Total:
56 min
Prep:
20 min
Inactive:
30 min
Cook:
6 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 cups freshly squeezed tangerine juice
  • 2 tangerines
  • 1 tablespoon coarsely chopped fresh tarragon leaves
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 cup pure olive oil, plus more for tossing with and brushing on asparagus
  • 2 large bunches asparagus, about 2 pounds total, trimmed and cooked for 2 minutes in boiling salted water, then cooled
  • Long curls tangerine zest, fresh or candied
  • Coarsely chopped toasted hazelnuts or pine nuts, optional

Directions

Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 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.

Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. 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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Grilled Portobello Mushrooms with Balsamic

Recipe courtesy of Alex Guarnaschelli

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Sesame Shrimp and Asparagus Stir-Fry

Recipe courtesy of Cooking Channel

Asparagus and Cheese Popover with Spicy Herb Oil

Recipe courtesy of Bobby Flay

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here