What it is:
Grilled asparagus isn’t anything spectacular in terms of originality or complexity. Celebrity chef Nate Appleman, however, adds a unique spin which gives this dish a bit of a different texture. By using a mayonnaise-based marinade, Chef Appleman gets the the asparagus to develop a blistered crust during grilling which isn’t normally achieved by conventional grilling techniques.
1 pound thick asparagus, trimmed
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
2 teaspoons kosher salt
1 teaspoon cumin seeds
What you do:
1. Light a grill.
2. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin.
3. Add the asparagus and toss; let stand for 30 minutes.
4. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
**If you are watching your calorie count, or to reduce the fat content of this dish, you can opt to use reduced-fat mayonnaise**