Asparagus with Cara Cara Orange Mayonnaise
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Tags: Farm Fresh, Healthful, Healthy, Spring, Vegetable
Course: Side Dish
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. Here you get all the classic techniques to make a mayonnaise with the “healthier” addition of grapeseed oil!
- 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! Original Cold Pressed Grapeseed Oil
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup Cara Cara or blood orange juice
- Fill a large bowl with ice water.
- 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).
- With tongs, transfer the asparagus to the ice water to chill quickly.
- Drain, pat dry and refrigerate until needed.
- In a small saucepan over medium heat, combine the orange zest and juice and reduce by half, about 2 minutes.
- Cool to room temperature.
- 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.
- 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.
- Taste for salt and pepper.
- Arrange the chilled asparagus on a serving dish.
- Serve the mayonnaise in a small bowl for dipping or drizzle over the asparagus.
Chef: Greg Cole Founder of Celadon and Cole’s Chop House, Napa Save leftover mayonnaise for artichokes, sandwiches or salads. Fabulous with seafood!