From Episode 3: The Dangerous Dairy Diagnosis

ASPARAGUS:

• 16 oz. fresh asparagus spears
• 8-10 cups ice water bath

CITRUS CILANTRO SAUCE:

• ½ oz. (½ bunch) fresh cilantro
• ¾ cup mayonnaise
• 3 tbsp orange juice, freshly squeezed

Fill large pasta pot half-full with water; mix in 1 tbsp of salt and place over high heat to boil. Line up tips of asparagus and chop off last ¼ of each strip so that all spears are the same length. Once water has reached a rapid boil, add asparagus. Meanwhile, prepare ice water bath in a large bowl. After about 2-3 minutes (not a minute longer) remove spears from hot water and immediately transfer to ice water bath. Once cooled, remove from water and allow to drain.

SAUCE PRAPARATION:

To make Citrus Cilantro Sauce, discard cilantro stems and transfer leaves to food processor. Add mayonnaise and orange juice and process until well blended. Dollop Citrus Cilantro Sauce onto asparagus and serve.