Summer means grilling. And there's just something about grilled asparagus. The June 2009 issue of Food and Wine magazine has a special on using mayo in marinades and we fell in love with this recipe. In fact, we have made it twice in the last week. It's so easy and the end result is a smokey, velvet sauce that coats the asparagus. We've adapted it slightly.
1/2 cup mayonnaise
1/4 cup olive oil
3 TBSP fresh lemon or lime juice
1 garlic clove crushed - optional
1 TBSP smoked sweet paprika
2 tsp kosher salt
1 1/2 tsp ground cumin
1 lb of asparagus
Prep the asparagus - You want to get rid of the woody end because it is too tough. Grasp your asparagus about 1/4 way down from the top and the very end of the bottom. Bend until it snaps. It will naturally snap at the perfect place. You can use this as a guide to cut off the bottoms of the rest of the asparagus or keep individually snapping.
Prep the sauce - Mix everything in a shallow bowl large enough to hold the asparagus. Stir it up, add the asparagus and let it sit for 30 minutes.
Grill the asparagus - The grill master in our house usually puts the asparagus on after he has taken off the meat to rest. This timing usually works out perfectly. The meat will have enough time to rest and the asparagus will hit the plate hot off the grill. He puts the asparagus and lets it grill a minute or two and then moves it around to get all the sides. We like the asparagus to still have a bit of crunch so the goal is really just to warm it through. It should take about 6 minutes.
I have to warn you this can be pretty addictive.