Asparagus with Cara Cara Orange Mayonnaise

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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!

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! Original Cold Pressed Grapeseed Oil
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup Cara Cara or blood orange juice

Instructions

  • 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.

Notes

Chef: Greg Cole Founder of Celadon and Cole’s Chop House, Napa
Save leftover mayonnaise for artichokes, sandwiches or salads. Fabulous with seafood!