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1
To make the aioli, in a saucepan, bring the tangerine juice to a boil over medium-high heat.
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2
Reduce the heat to a simmer and cook until reduced to a little more than 1 cup, about 8 minutes.
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3
Remove from the heat and let cool.
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4
Combine the egg yolks, garlic, and lemon juice in a blender or food processor.
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5
Process at medium-high speed to blend, then very slowly add the 2 1/4 cups olive oil in a thin stream through the pouring hole while the machine is running.
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6
When the mixture has thickened, turn off the machine, add the reduced tangerine juice, and pulse until well mixed.
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7
Add the salt and pepper.
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8
If the aioli is too thick, add a little water.
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9
Refrigerate while you prepare the asparagus.
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10
Prepare a fire in a charcoal grill or preheat a gas grill to high.
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11
Bring a saucepan three-fourths full of salted water to a boil.
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12
Snap off the tough end of each asparagus spear and with a vegetable peeler or paring knife peel halfway up the stalk.
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13
Add the asparagus to the boiling water and blanch for 3 to 4 minutes.
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14
While the asparagus is cooking, pour ice water into a large bowl.
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15
Drain the asparagus and immediately immerse in the ice water to stop the cooking.
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16
Drain again.
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17
Brush the asparagus with olive oil and season with the salt and pepper.
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18
Grill until tender-crisp, about 2 minutes on each side.
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19
Let cool.
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20
To serve, top with the aioli.
