9 Ingredients
  • 2 cups freshly squeezed tangerine juice
  • 2 tangerines
  • 1 tablespoon coarsely chopped fresh tarragon leaves
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 1 cup pure olive oil, plus more for tossing with and brushing on asparagus
  • 2 large bunches asparagus, about 2 pounds total, trimmed and cooked for 2 minutes in boiling salted water, then cooled
  • Long curls tangerine zest, fresh or candied
  • Coarsely chopped toasted hazelnuts or pine nuts, optional
Nutrition
598
30% daily value
4 servings
                                       
                                            vegetarian, dairy-​free, gluten-​free
     

Fat

85% 56

Saturated

40% 8

Trans

- 0

Monounsaturated

- 40

Polyunsaturated

- 6

Carbs

8% 25

Carbs (net)

- 21

Fiber

18% 4

Sugars

- 20

Sugars, added

- 0

Protein

10% 5

Cholesterol

12% 37

Sodium

36% 864

Calcium

9% 89

Magnesium

9% 39

Potassium

13% 617

Iron

22% 4

Zinc

9% 1

Phosphorus

17% 117

Vitamin A

11% 100

Vitamin C

66% 59

Thiamin (B1)

26% 0

Riboflavin (B2)

21% 0

Niacin (B3)

11% 2

Vitamin B6

19% 0

Folate equivalent (total)

23% 94

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

49% 7

Vitamin E

65% 10

Vitamin K

78% 93

Sugar alcohols

- 0

Water

- 284
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