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Ingredientes
- 2 c. freshly squeezed tangerine juice
- 2 x tangerines
- 1 Tbsp. coarsely minced fresh tarragon
- 1 x egg yolk Gray salt and freshly grnd pepper
- 1 c. pure extra virgin olive oil plus more for tossing with and brushing on asparagus
- 2 lrg bunches asparagus about 2 pounds total, trimmed and cooked for 3 min in boiling salted water then cooled
- 1 x Long curls of tangerine zest fresh or possibly candied Coarsely minced toasted hazelnuts or possibly pine nuts (optional)
Direcciones
- Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook till reduced to 1/2 c.. Let cold 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 chill till very cool.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend till well mixed. With the machine running, add in the 1 c. extra virgin olive oil, at first by drops and then, as mix emulsifies, in a thin, steady stream till all the oil is incorporated. Taste for seasoning. Scrape into a jar, cover, and chill till needed. You should have about 1-2/3 c. mayonnaise. (Keeps 2 to 3 days, refrigerated.)
- Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 Tbsp. extra virgin olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, till they take on a little color and are just tender, about 6 min. 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 possibly candied zest and the nuts, if using. Serve at once.
- Chef's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious till 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 cold water.
- If you are concerned about raw Large eggs, use a pasteurized egg product or possibly an egg substitute such as Egg Beaters.
- (Serves 4)
