Asparagus is one of the most versatile vegetables around. Endless preparations come to mind: steamed and served with a drizzle of olive oil, salt and pepper, stir-fried and seasoned with sesame oil and soy sauce, and crispy panko coated tempura. Now that summer is here, grilling is the obvious choice for many reasons. The weather is gorgeous, your kitchen stays cool without the stove or oven in use, and you can make this for two people, or for a group. The marinade for this recipe is truly delicious, and this has become my favorite way to serve asparagus.
Thick asparagus spears fare better than the pencil thin type when grilling. They hold their shape and texture without becoming droopy and soggy. To peel or not to peel the stems. It’s up to you. With thick asparagus I always peel a thin layer off the lower part of the stems. The spears look beautiful and they are guaranteed to be tender and are never stringy.
This recipe comes from Nate Appelman of San Francisco’s popular A16 and SPQR restaurants. The marinade is a combination of mayonnaise, grainy mustard, olive oil, lemon juice and zest, garlic and salt and pepper. It coats the asparagus beautifully and any extra marinade can be slathered on the grilled asparagus before serving if you wish.
- 1½ tablespoons mayonnaise
- 1½ tablespoons grainy mustard
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 medium garlic clove, crushed
- ¼ teaspoon kosher salt (or more to taste)
- ¼ teaspoon freshly ground black pepper
- ½ pound thick asparagus, trimmed
- Whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest. garlic, salt and pepper. Pour the marinade over the asparagus (use a large plate) and turn to coat. Let stand for 30 minutes. Meanwhile, heat your grill to medium-high (we use a gas grill which takes 15 minutes to heat up). Grill the asparagus, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes.Serve the asparagus hot or at room temperature.
