Grilled Asparagus with Orange Aioli
(Serves 4)

2 cups fresh squeezed orange juice
2 oranges
1 T. chopped fresh tarragon
1 tsp. minced fresh garlic
1 tsp. minced fresh shallot
1 egg yolk
salt and pepper
1 c. pure olive oil
2 T. extra virgin olive oil
2 large bunches asparagus, about 2 pounds
orange zest curls
½ c. toasted pinenuts

Directions

Trim asparagus of tough bottom stalk. Bring a large pot of water to a boil with a cup of salt per gallon of water. Blanch the asparagus in three or four batches for 1 minute each time making sure the water returns to a rapid boil. Remove the asparagus after each blanch and plunge into ice water to stop cooking.
Place OJ in a small SS saucepan and simmer until reduced to ½ cup. Zest oranges, mince and drop into reduced juice. Cool to room temp. Peel oranges and segment over a bowl to catch juices, squeezing remaining juice. Cover and refrigerate.
Combine the reduced juice, garlic, shallot, egg yolk, tarragon and some salt and pepper in a small bowl. Whisk well and slowly drizzle in pure olive oil until emulsified. Check seasoning and adjust. Refrigerate until needed.
Heat the grill, toss the blanched asparagus with 1 T. extra virgin olive oil and some salt and pepper. Grill over medium heat until colored and tender, approximately 4 minutes. Toss the grilled asparagus with remaining 1 T. extra virgin oil and reserved juice from segments. Check seasoning and adjust.
Arrange the asparagus on a serving platter with the reserved orange segments. Dot with aioli and garnish with toasted pine nuts. Serve immediately.