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.

Nate Appleman
Recipe by Food & Wine June 2009

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Credit: © Quentin Bacon

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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