Grilled Asparagus With Tangerine Mayonnaise

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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.

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Steps

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Cook the asparagus for 3 minutes in boiling salted water , then cool.

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Put the juice in a small nonreactive saucepan and bring to a boil.

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Cook until reduced to cup.

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Let cool to room temperature.

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Peel the tangerines , removing all the white pith , and segment over a bowl to catch both the segments and the juices.

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Cover and refrigerate until very cold.

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Combine the reduced juice , tarragon , egg yolk , and salt and pepper to taste in a blender and blend until well mixed.

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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.

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Taste for seasoning.

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Scrape into a jar , cover , and refrigerate until needed.

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You should have about 1-2 / 3 cups mayonnaise.

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Prepare the grill and let burn down to medium coals.

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Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.

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Grill over medium to low coals , turning the spears as needed , until they.

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Ingredients

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tangerine juice, tangerines, fresh tarragon, egg yolk, salt, fresh ground pepper, pure olive oil, asparagus, tangerine zest, toasted hazelnuts