Mustard-and-Mayonnaise Glazed Asparagus

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.

Plus: 20 Smart Tips for Everyday Grilling

Slideshow: More Asparagus Recipes

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  • Servings: 6

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  • 1/4 cup mayonnaise
  • 1/4 cup grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 garlic clove, crushed
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 pound thick asparagus, trimmed

How to make this recipe

  1. Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.

  2. Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.

Contributed By Photo © Lucy Schaeffer Published June 2009

472225 recipes/mustard-and-mayonnaise-glazed-asparagus 2013-12-06T23:38:41+00:00 Nate Appleman spring|summer|grilling-barbecuing|barbecue-cookout|easter|side-dishes|6|basic-easy|fast|healthy|vegetarian june-2009,glazed vegetables,grilled asparagus,grilled vegetables,Nate Appleman,A16,SPQR,vegetarian grilling recipes,mustard-and-mayonnaise-glazed-asparagus 472225

Aggregate Rating value: 5

Review Count: 5247

Worst Rating: 0

Best Rating: 5

Author Name: Beth Bennett

Review Body: Here is my impression. First, I don't have a grill, so I did this in the oven to the point where the tips were crispy. I felt like the mustard was overpowering and the flavor of the asparagus was too masked. I like the taste of asparagus and I like mustard, but only as something that adds to the flavor, not IS the flavor. So I wasn't too keen on eating it and getting the feeling like I just dipped this spear in a whole bunch of mustard. I will eat what I made, but I will probably not make this again.

Review Rating: 2

Date Published: 2016-08-24