Asparagus With Blood Orange Mayonnaise Recipes

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

Steps:

• Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
• Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

Steps:

• Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
• Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
• Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

Steps:

• In a food processor or blender, combine the egg yolks, vinegar, citrus juices and zest, honey, salt, pepper, and star anise. While the machine is running, add the oil in a slow, steady stream until the mixture is emulsified. Reserve 2 tablespoons of the chopped hazelnuts for a garnish and process the rest briefly with the mayonnaise. Remove the mayonnaise to a small bowl.
• Fire up the grill. Brush the asparagus with olive oil and lay horizontally across the grill grates. This prevents them from falling through the grates. Sprinkle with salt and pepper. Roll the asparagus with tongs to grill them evenly, and don't be afraid to char them a little bit. Cooking time depends on the thickness of the asparagus and the heat of the grill. Medium-thick asparagus takes about 6 minutes.
• On the plate: Arrange the asparagus in bundles on plates. Drape some of the mayonnaise over each bundle. Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges.

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

Steps:

• Toss the cold asparagus with the extra-virgin olive oil, salt and pepper. Stir truffle oil into the mayonnaise. Plate the asparagus. Spoon mayonnaise to one side of asparagus.
• Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.

Steps:

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

Steps:

• Prepare the asparagus by removing the "wooden" part of the stalk.
• Do this by gently bending the spear until it breaks of its own accord.
• This will remove the less edible portion.
• Cut the stalks to equal length for formal presentation.
• Steam asparagus just past al dente, drain and plate.
• Squeeze the juice from the Italian blood orange.
• Slowly mix the juice into the mayonnaise to avoid lumping.
• For extra color and flavor some of the minced zest may be scattered over the spears.
• Plate the spears on an oblong platter with the tips all facing in one direction.
• Run a swath of the seasoned mayonnaise down the center of the asparagus.
• Sprinkle zest over the plate and serve.

Steps:

• Trim stems off asparagus.
• Steam asparagus to tender-crisp (about 5 minutes) -I use a steaming basket in a pan with the lid on.
• Drain water and place asparagus back in pan.
• Place butter, orange juice and zest in pan with asparagus.
• Allow butter to melt and coat asparagus with butter mixture.
• Add salt and pepper to taste.

Steps:

• Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
• Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
• Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
• Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

Steps:

• Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
• Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

Steps:

• Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
• Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
• Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
• Cut away the rind and pith from all oranges and slice them into thin rounds.
• Parboil and grill the asparagus until tender.
• Arrange asparagus on a platter with orange slices on top.
• Drizzle with vinaigrette.

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish, or use non-stick.
• lay asparagus on dish.
• drizzle olive oil over it all.
• sprinkle with garlic,orange zest pepper& lite salt.
• roll the asparagus around to coat.
• Bake@ 400 for about 10-15 minutes.
• **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
• and will be cutting down the time when i make this next-i may still have been cooking it too long.

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Steps:

• Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

Steps:

• Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

Steps:

• Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
• Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
• Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
• Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
• Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking pan; drizzle with oil. Combine the remaining ingredients. Pour over asparagus; toss to coat., Bake at 400° for 18-22 minutes or until tender, stirring occasionally.

Steps:

• First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
• Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
• Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.