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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the
slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend
you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells,
and avoid contact between the yolks or whites and the shell.