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
1lbAsparagustough ends snapped off
Zest and juice of one Cara Cara or blood orange
2egg yolks
1tspsalt
1tspdijon mustard
1/4tspfreshly ground black pepper
4tbsplemon juice
1cupSalute Santé! Original Cold Pressed Grapeseed Oil
1/4cupolive oil
1/4cuplemon juice
1/4cupCara 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, NapaSave leftover mayonnaise for artichokes, sandwiches or salads. Fabulous with seafood!