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Grilled Asparagus with Tangerine Mayonnaise (Michael Chiarello) Recipe

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Grilled Asparagus with Tangerine Mayonnaise (Michael Chiarello)
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Ingredients
9
Count
Nutrition
600
Calories
Total time
26
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 599.64 Kcal (2511 kJ)
Calories from fat 513.76 Kcal
% Daily Value*
Total Fat 57.08g 88%
Cholesterol 40.92mg 14%
Sodium 48.88mg 2%
Potassium 756.52mg 16%
Total Carbs 21.76g 7%
Sugars 14.62g 58%
Dietary Fiber 4.57g 18%
Protein 7.3g 15%
Vitamin C 56.7mg 94%
Iron 2.6mg 15%
Calcium 85.7mg 9%
Amount Per 100 g
Calories 142.21 Kcal (595 kJ)
Calories from fat 121.84 Kcal
% Daily Value*
Total Fat 13.54g 88%
Cholesterol 9.7mg 14%
Sodium 11.59mg 2%
Potassium 179.42mg 16%
Total Carbs 5.16g 7%
Sugars 3.47g 58%
Dietary Fiber 1.08g 18%
Protein 1.73g 15%
Vitamin C 13.4mg 94%
Iron 0.6mg 15%
Calcium 20.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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