Smoky 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.

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Slideshow:  More Asparagus Recipes


  • Active:
  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Grilling/Barbecuing, Barbecue/Cookout, Easter, Father's Day, Side Dishes, Fast, Healthy, Vegetarian

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  • 1/2 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, crushed
  • 1 tablespoon sweet smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin seeds
  • 1 pound thick asparagus, trimmed

How to make this recipe

  1. 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.
  2. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
Contributed By Photo © Quentin Bacon Published June 2009

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