Photo: © Quentin Bacon
Yield
6

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.

How to Make It

Step 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.

Step 2

Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.

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