Mustard and Mayonnaise Glazed Asparagus (Grilled)
Recipe from Food & Wine, June 2009. Per the website, "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." Prep time is actually marinating time. NOTE: This is VERY lemony, so if that's not your thing, make sure you decrease the amount of lemon juice in the marinade.
- Ready In:
- 1⁄4 cup mayonnaise
- 1⁄4 cup grainy mustard
- 1⁄4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 garlic clove, crushed
- 2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- 1 lb thick asparagus, trimmed
- In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
- Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.
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I can't give enough stars! My asparagus was very thin, so I didn't cook it quite as long. Otherwise, I followed the directions. Everyone raved about this....even DS that is just trying asparagus said he wished I'd doubled the recipe! Fabulous recipe!! Definitely a make again recipe.*Originally reviewed June 24, 2010. I have made this numerous times now....even served at Thanksgiving, breaking out the grill just for this delicious dish! Made it again tonight and again am amazed at how delicious this is! DS always asks for this when he comes home from college....thanks again for sharing!Reply
I, too, found this recipe in the Food & Wine magazine... excellent find! I had made plenty so that there would be extra for the next day, but... my guests ate everything up!! I marinated the asparagus a couple of hours before hand, so there was no last minute prep to do. Yummy way to prepare asparagus!!! This come in with 4 points on Weight WatchersReply
We love the lemony/mustardy sauce. It tasted like an extra zingy aioli. Next time I would<br/>definitely use thicker asparagus stalks. Thin stalks were too delicate to cook for this dish. The asparagus were marinated in the mayonnaise mixture for several hours. Directions said nothing about what to do with the reserve sauce and I was not going to throw it away. It was served on the side with our dinner and we quickly realized it tasted good on everything (think Ranch dressing ;) ). The rest will no doubt be served with our scrambled eggs for breakfast. Reviewed for Best of 2010.Reply