May 28
2009

Smoky Grilled Asparagus

Smoky Grilled Asparagus

My fridge has been filled and re-filled with asparagus over the last couple of weeks.  I’m usually quite content to toss it with olive oil, salt and pepper, and throw it on the grill.  That was until I saw Nate Appleman‘s recipe in the June 2009 issue of Food & Wine Magazine.  I have been spoiled forever.  My parents are visiting from Vancouver and I made this for dinner tonight.  Rave reviews all around the table!  It was the perfect accompaniment to a spice-rubbed pork tenderloin and basmati rice with toasted cumin seeds.

If you have a chance, pick up the fabulous June 2009 issue of Food & Wine Magazine.  It has all sorts of great grilling tips and tricks.
In a shallow dish combine 1/2 cup mayonnaise (I used the light version)…


1/4 cup extra-virgin olive oil…


3 tbsp lemon juice…


1 crushed garlic clove…


1 tbsp smoked paprika (yum!)…


2 tsp kosher salt, and 1 tsp cumin seeds.


Whisk together.


Add 1 pound of asparagus.


Toss with the marinade and let rest for 30-60 minutes.


Preheat a grill to high heat, then turn it down slightly to medium-high.

Place the asparagus on the grill and cook until the asparagus is tender and slightly blistered, 5-6 minutes.


Serve it up! I’m salivating looking at the photos again.

Other asparagus recipes:
Cookin’ Canuck’s Asparagus-Mint Vichyssoise
101 Cookbooks’ Asparagus Stir-Fry
Simply Recipes’ Asparagus Frittata
Smoky Grilled Asparagus
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 garlic clove, crushed
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp cumin seeds
1 lb fresh asparagus
In a shallow dish, combine mayonnaise, olive oil, lemon juice, garlic clove, smoked paprika, salt, and cumin seeds.  Whisk together.  Toss the asparagus with the marinade and let rest 30-60 minutes.
Preheat a grill to high heat, then turn it down slightly to medium-high.

Place the asparagus on the grill and cook until the asparagus is tender and slightly blistered, 5-6 minutes.  Serve.

Serves 4.
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{ 14 comments… read them below or add one }

1 Chow and Chatter May 28, 2009 at 12:54 pm

i love that recipe I have asparagus I think I will do it!

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2 shizuokagourmet May 28, 2009 at 1:17 pm

Dear Friend!
Greetings!
I’ll tell you what: next time you have so many asparaguses, make a nice veloute soup and keep it in the fridge. Serve it as an appetizer!
Cheers,
Robert-Gilles

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3 Terecita May 28, 2009 at 2:47 pm

I have never been a big asparagus fan (although I do like saying the word… asparagus…asparagus…yep, I’m a dork!) but this recipe actually looks good! I might have to try it. And if I don’t like it, then my husband loves asparagus!

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4 s. stockwell May 28, 2009 at 3:18 pm

We are rushing out to get some asparagus for this creative idea! grilling a pork tenderloin sounds right too. good post! Best, s

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5 janet May 28, 2009 at 3:48 pm

Yummy! I can never get too many ways to prepare asparagus.

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6 HannahBanana aka Amanda May 28, 2009 at 4:46 pm

Good grief girl! This sounds to die for. I am an asparagus nut, but most often do the olive oil and s & p thing too. I have copied this recipe to cook for the hubby when he is home in a month…..can't wait to have this!

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7 Kiss My Spatula May 28, 2009 at 7:46 pm

excellent! i’m always looking for a new way to prepare asparagus. thanks for sharing!

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8 Chef Fresco May 29, 2009 at 12:00 am

We love cooking with asparagus! Thanks for a new recipe!

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9 Jen @ MyKitchenAddiction.com May 29, 2009 at 1:39 am

Oooh – I adore asparagus. This look delicious!

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10 Tangled Noodle June 1, 2009 at 11:53 pm

I love asparagus so new techniques are always welcome! I can imagin how wonderfully smoky and tangy the flavor must be.

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11 Cookin' Canuck June 2, 2009 at 3:11 am

Yes, the flavor is wonderful in this dish. Try it – you won’t regret it!

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12 Alisa@Foodista June 2, 2009 at 1:52 pm

I cant wait to try this! I love asparagus! Hope you could share this delicious recipe also at Foodista.

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13 Kevin June 3, 2009 at 12:38 am

This looks like a tasty way to enjoy some asparagus!

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14 Gena July 24, 2010 at 3:21 pm

I'm going to try this with Vegannaise (soy-based mayonnaise). Looks fantastic!

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