Return to Content

Asparagus with Tangerine Mayonnaise

Asparagus with Tangerine Mayonnaise
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 4 to 6

Pencil-thin spears of asparagus are cooked until crisp-tender. When lightly chilled, they are served with an elegant tangerine-flavored dipping sauce.

Ingredients:

  • 1 pound very thin asparagus
  • 3/4 cup mayonnaise, preferably homemade
  • 2 tablespoons tangerine juice
  • 1/2 teaspoon Dijon mustard
  • 1 shallot, minced
  • 1 tablespoon grated tangerine zest

Instructions:

1. Preheat the oven to 325°. Cut the asparagus stalks to measure 5 inches in length. (Pencil-thin stalks need not be peeled, but thicker ones should be.) Rinse the stalks and arrange them in a 7x11-inch baking dish with the water that clings. Sprinkle on enough additional water so that you can see numerous droplets. Cover with aluminum foil and bake for 20 minutes. At that point, the stalks should be crunchy and sturdy enough for dipping. Immediately submerge the asparagus in cold water. When cool, arrange the stalks on a clean kitchen towel and gently roll up. Refrigerate until serving time.
2. In a small mixing bowl, blend the mayonnaise, tangerine juice, and mustard until well mixed. Stir in the shallot and tangerine zest. Cover and chill. Just before serving, spoon the dipping sauce into a decorative bowl and serve surrounded by the chilled asparagus.
Updated Thursday, October 14th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.