You are here: Home » Recipes » Grilled Asparagus with Tangerine Aioli Grilled Asparagus with Tangerine Aioli Recipe by Chinet® Yield 4 servings PrintEmail Ingredients 2 cups freshly squeezed tangerine juice2 -- tangerines1 tablespoon coarsely chopped fresh tarragon leaves1 -- egg yolk -- Salt and freshly ground pepper1 cup pure olive oil, plus more for tossing with and brushing on asparagus2 large bunches asparagus, about 2 pounds total -- Long curls tangerine zest, fresh or candied -- Coarsely chopped toasted hazelnuts or pine nuts, optional Instructions Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature. Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold. Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well-mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover and refrigerate until needed. You should have about 1 2/3 cups of mayonnaise. Keeps 2 to 3 days, refrigerated. Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.