Recipe courtesy of Tom Douglas
Save Recipe Print
Yield:
Makes 6 servings

Ingredients

For the mayonnaise:
For the asparagus:

Directions

In a food processor or blender, combine the egg yolks, vinegar, citrus juices and zest, honey, salt, pepper, and star anise. While the machine is running, add the oil in a slow, steady stream until the mixture is emulsified. Reserve 2 tablespoons of the chopped hazelnuts for a garnish and process the rest briefly with the mayonnaise. Remove the mayonnaise to a small bowl.

Fire up the grill. Brush the asparagus with olive oil and lay horizontally across the grill grates. This prevents them from falling through the grates. Sprinkle with salt and pepper. Roll the asparagus with tongs to grill them evenly, and don't be afraid to char them a little bit. Cooking time depends on the thickness of the asparagus and the heat of the grill. Medium-thick asparagus takes about 6 minutes.

On the plate: Arrange the asparagus in bundles on plates. Drape some of the mayonnaise over each bundle. Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Tyler Florence

Asparagus Fries

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Ree Drummond

Steamed Asparagus

Recipe courtesy of Alton Brown

Asparagus Bundles

Recipe courtesy of Trisha Yearwood

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Latest Stories