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.
In a shallow dish combine ½ cup mayonnaise (I used the light version)...
¼ cup extra-virgin olive oil...
3 tablespoon lemon juice...
1 crushed garlic clove...
1 tablespoon smoked paprika (yum!)...
2 teaspoon kosher salt, and 1 teaspoon 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.
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.
Gena
I'm going to try this with Vegannaise (soy-based mayonnaise). Looks fantastic!
Kevin
This looks like a tasty way to enjoy some asparagus!
Alisa@Foodista
I cant wait to try this! I love asparagus! Hope you could share this delicious recipe also at Foodista.
Cookin' Canuck
Yes, the flavor is wonderful in this dish. Try it - you won't regret it!