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1
To make the mayonnaise, use a mortar with a pestle for the best results.
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2
Mince the garlic and place in the mortar with the salt.
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3
Pound together until a smooth paste forms.
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4
Whisk the egg yolks into the garlic-salt mixture until it is pale and creamy.
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5
While whisking constantly, start to add the olive oil a few drops at a time until the mixture emulsifies and begins to thicken.
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6
At this point, you can begin adding the remaining oil in a thin, slow, steady stream.
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7
Continue whisking until all the oil is incorporated.
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8
Whisk in the mandarin orange zest and juice.
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9
Cover and refrigerate until serving.
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10
Alternatively, to use a blender, chop the garlic and place in the blender with the salt.
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11
Blend briefly, then add the yolks and blend briefly until pale and creamy.
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12
With the motor running, begin adding the olive oil.
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13
A few drops at a time until the mixture emulsifies and begins to thicken: At this point, you can begin adding the remaining oil in a thin, slow, steady stream.
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14
Add the mandarin orange zest and juice and pulse to incorporate.
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15
Cover and refrigerate until serving.
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16
Divide the asparagus into 2 equal piles and secure each pile, into a bundle with kitchen string.
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17
Pour water to a depth of about 5 inches into an asparagus pot or other deep, narrow pan and bring to a boil over high heat.
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18
Stand the asparagus bundles, tips up, in the pan, reduce the heat to medium, cover, and cook until the ends are tender when pierced with a fork, 20 to 30 minutes.
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19
Using tongs, remove the bundles from the water and lay them on a clean kitchen towel to absorb excess moisture.
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20
Cut the strings and arrange the asparagus, with all the tips in one direction, on a platter.
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21
They can be served warm or at room temperature.
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22
If water accumulates under the asparagus, pour it off before serving.
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23
Serve the asparagus with some of the mayonnaise spooned in a band over the spears and the remainder offered in a bowl alongside.
