Grilled Asparagus With Tangerine Mayonnaise Recipes

CREAMY TANGERINE DRESSED GRILLED ASPARAGUS

Steps:

• Preheat indoor or outdoor grill to medium-high.
• Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus.
• While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it.

GARLIC ASPARAGUS WITH LIME

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

TANGERINE MAYONNAISE

Steps:

• Put the juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2-cup. Let cool to room temperature. To accelerate the cooling process, pour juice into a small bowl and place the bowl into a larger bowl with 2 cups of ice and 1 cup of water in the bottom.
• Combine half of the reduced juice, tarragon and egg yolk in a blender and blend until well mixed. With the machine running, slowly add the olive oil in a thin, steady stream. Blend until the mixture emulsifies and becomes thick. Taste for seasoning. Add more tangerine juice if a thinner mayonnaise is desired. Scrape into a jar, cover and refrigerate until needed (keeps 2-3 days if refrigerated).

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC

Steps:

• Prepare fish:
• Put oven rack in middle position and preheat oven to 450°F.
• Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
• Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
• Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
• Make beurre blanc while fish bakes:
• Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
• Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
• Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE

Steps:

• 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.