2 cups freshly squeezed tangerine juice
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
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