Asparagus with Cara Cara Orange Mayonnaise

Author Chef Greg Cole - Cole’s Chop House - Napa, CA

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Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Here is a beautiful recipe from Chef Greg Cole that showcases the spring bounty of asparagus and citrus! Mayonnaise or aioli is a great use for grapeseed oil as it has wonderful emulsification properties for creamy dressings or aioli’s.

Ingredients

  • 1 lb Asparagus, tough ends snapped off
  • Zest and juice of one Cara Cara or blood orange
  • 2 egg yolks
  • 1 tsp salt
  • 1 tsp dijon mustard
  • 1/4 tsp freshly ground black pepper
  • 4 tbsp lemon juice
  • 1 cup Salute Santé! Cold Pressed Grapeseed Oil
  • 1/4 cup Salute Santé! Napa Olive Oil
  • 1/4 cup lemon juice
  • 1/4 cup Cara Cara or blood orange juice

Directions

  1. Fill a large bowl with ice water.
  2. Bring a large pot of well-salted water to a boil over high heat and cook the asparagus until al dente (3 to 4 minutes, depending on size).
  3. With tongs, transfer the asparagus to the ice water to chill quickly.
  4. Drain, pat dry and refrigerate until needed.
  5. In a small saucepan over medium heat, combine the orange zest and juice and reduce by half, about 2 minutes.
  6. Cool to room temperature.
  7. In a food processor with a metal blade, combine the egg yolks, salt, Dijon mustard, pepper, cooled juice and zest mixture and two tablespoons of the lemon juice. Pulse until combined, then let set for 3 minutes.
  8. With the motor running, add the grapeseed oil and olive oil through the feed tube in a slow, steady stream. Add the ¼ cup orange juice and remaining two tablespoons of lemon juice and pulse to blend.
  9. Taste for salt and pepper.
  10. Arrange the chilled asparagus on a serving dish.
  11. Serve the mayonnaise in a small bowl for dipping or drizzle over the asparagus.
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