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1
In a food processor or blender, combine the egg yolks, vinegar, citrus juices and zest, honey, salt, pepper, and star anise.
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2
While the machine is running, add the oil in a slow, steady stream until the mixture is emulsified.
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3
Reserve 2 tablespoons of the chopped hazelnuts for a garnish and process the rest briefly with the mayonnaise.
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4
Remove the mayonnaise to a small bowl.
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5
Fire up the grill.
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6
Brush the asparagus with olive oil and lay horizontally across the grill grates.
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7
This prevents them from falling through the grates.
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8
Sprinkle with salt and pepper.
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Roll the asparagus with tongs to grill them evenly, and don't be afraid to char them a little bit.
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10
Cooking time depends on the thickness of the asparagus and the heat of the grill.
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11
Medium-thick asparagus takes about 6 minutes.
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12
On the plate: Arrange the asparagus in bundles on plates.
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13
Drape some of the mayonnaise over each bundle.
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14
Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges.
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15
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
