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.
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic, crushed
1 tablespoon sweet smoked paprika
2 teaspoons kosher salt
1 teaspoon cumin seeds
1 pound thick asparagus, trimmed
How to Make It
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.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.