1 pound 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 grapeseed oil
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Cara Cara or blood orange juice
Chef: Greg Cole Founder of Celadon and Cole’s Chop House, Napa
Save leftover mayonnaise for artichokes, sandwiches or salads. Fabulous with seafood!
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.