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1
Put the tangerine juice in a small non-reactive saucepan and bring to a boil.
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2
Cook until reduced to 1/2 cup.
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3
Let cool to room temperature.
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4
Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices.
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5
Cover and refrigerate until very cold.
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6
Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed.
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7
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.
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8
Taste, for seasoning.
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9
Scrape into a jar, cover, and refrigerate until needed.
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10
You should have about 1 2/3 cups mayonnaise.
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11
Keeps 2 to 3 days, refrigerated.
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12
Prepare the grill and let burn down to medium coals.
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13
Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper.
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14
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.
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15
Cover the grill, if necessary, to maintain the heat.
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16
Arrange the asparagus on a platter with the reserved tangerine segments.
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17
Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
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18
Garnish with fresh or candied zest and the nuts, if using.
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19
Serve at once.
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20
Cook's Note: Every cook has insecurities.
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21
One of mine is mayonnaise.
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22
I always get a little anxious until I see it coming together in the blender.
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23
If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water.
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24
If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
