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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel. Ingredients:
1/2 cup mayonnaise |
1/4 cup extra-virgin olive oil |
3 tablespoons fresh lemon juice |
1 clove garlic, crushed |
1 tablespoon sweet smoked paprika |
2 teaspoons kosher salt |
1 teaspoon cumin seeds |
1 pound thick asparagus, trimmed |
Directions:
1. Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
2. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
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