grilled asparagus with tangerine aioli

How To Make grilled asparagus with tangerine aioli

• 1

  First make the Aioli. In a small saucepan add the tangerine juice bring to a boil and let reduce by 1/2 about 7 minutes. Remove and let cool.
• 2

  In a blender or food processor add the egg yolk, garlic and lemon juice. Process at medium speed then slowly drizzle the olive oil in while the machine is running. Turn off the machine and add the tangerine juice and pulse until well mixed. season with salt and pepper to taste.
• 3

  For the asparagus. Get a grill hot. Bring a pan of water to a boil. snap off the tough ends of the asparagus and blanch in the hot water for 3 or 4 minutes. Drain and place in a bowl of ice. Drain again.
• 4

  Brush the asparagus with olive oil and grill about 2 minutes per side. Season with salt and pepper. Serve topped with the Aioli.
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