Grilled Green Asparagus with Hazelnut Star Anise Mayonnaise

In a hand mixer vinegar, egg yolks, citrus juices and zest, honey, s+p and star anise form. While the machine is running, leisurely pour in the oil until a mayo is formed.

Reserve 2 tbsp of the hazelnuts, whisk the rest into the mayo briefly. Brush the asparagus spears with the oil, place diagonally on the broiler, sprinkle with s+p.

Turn asparagus regularly to the other side so that it does not burn. However, it is okay to let it darken a bit in some places.

A normal thick spear needs about 6 min. Put the asparagus on a plate, add a little bit of mayo and sprinkle with hazelnuts. Add orange slices as decoration.

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