Grilled Asparagus with Hazelnut-Star Anise Mayonnaise

Directions

1. 1
   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.
2. 2
   Remove the mayonnaise to a small bowl.
3. 3
   Fire up the grill.
4. 4
   Brush the asparagus with olive oil and lay horizontally across the grill grates. This prevents them from falling through the grates.
5. 5
   Sprinkle with salt and pepper.
6. 6
   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.
7. 7
   On the plate: Arrange the asparagus in bundles on plates. Drape some of the mayonnaise over each bundle.
8. 8
   Sprinkle the remaining chopped toasted hazelnuts over the mayonnaise and garnish with orange slices or wedges.