Ingredients:
Asparagus:
16 ounces fresh asparagus spears
8 to 10 cups ice water bath
Citrus Cilantro Sauce:
1/2 ounce (1/2 bunch) fresh cilantro
3/4 cup mayonnaise
3 tablespoons orange juice, freshly squeezed
Preparation
Preparation:
Asparagus:
Fill large pasta pot half-full with water, mix in 1 tablespoon of salt and placeover high heat to boil. Line up tips of asparagus and chop off last 1/4 of eachstrip so that all spears are the same length. Once water has reached a rapidboil, add asparagus.
Meanwhile, prepare ice water bath in a large bowl. Afterabout 2 to 3 minutes (not a minute longer) remove spears from hot water andimmediately transfer to ice water bath. Once cooled, remove from water and allowto drain.
Citrus Cilantro Sauce:
To make Citrus Cilantro Sauce, discard cilantro stems and transfer leaves tofood processor. Add mayonnaise and orange juice, and process until well blended.Dollop Citrus Cilantro Sauce onto asparagus and serve.
Presentation:
Align asparagus such that florettes are grouped together and lengths are fairlyeven. Dollop Citrus Cilantro Sauce on top and garnish with a whole cilantroleaf.
Variations:
Use green or white asparagus. You can use whatever mayonnaise you like, just no"miracle mayo" please
