Grilled Asparagus with Tangerine Mayonnaise

Name: Grilled Asparagus with Tangerine Mayonnaise
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 4
Cuisine: Global
Ingredients: 2 large bunches asparagus, about 2 pounds total, trimmed and cooked for 2 minutes in boiling salted water, then cooled; 1 egg yolk; 1 Tbsp coarsely chopped fresh tarragon leaves; 237 milliliters pure olive oil, plus more for tossing with and brushing on asparagus; 4 servings Coarsely chopped toasted hazelnuts or pine nuts, optional; 4 servings Salt and freshly ground black pepper; 4 servings Long curls tangerine zest, fresh or candied; 473 milliliters freshly squeezed tangerine juice; 2 tangerines

Grilled Asparagus with Tangerine Mayonnaise might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 256 calories, 8g of protein, and 14g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 56 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. It will be a hit at your The Fourth Of July event. If you have pine nuts, tangerines, tangerine juice, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Tangerine Juice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tangerine

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Seasoning

Egg Yolk

Tarragon

Juice

Cooking Oil

Equipment you will use

Blender

Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.

Ingredients you will need

Mayonnaise

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.

Ingredients you will need

Salt And Pepper

Asparagus

Olive Oil

Equipment you will use

Grill

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.

Ingredients you will need

Tangerine Juice

Mayonnaise

Asparagus

Tangerine

Equipment you will use

Bowl

Garnish with fresh or candied zest and the nuts, if using.

Ingredients you will need

Nuts

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.

Ingredients you will need

Eggbeaters