Recipes Mustard-and-Mayonnaise Glazed Asparagus 5.0 (5,246) 1 Review 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 More Asparagus Recipes By Nate Appleman Nate Appleman Why he won Because at his two Bay Area restaurants he uses exceptional ingredients—especially house-butchered meat—for his marvelous Italian menus. Born 1979 Raised Greenville, OH Education The Culinary Institute of America in Hyde Park, NY. Experience Brasa, Seattle; Ristorante Dulcamara, Florence, Italy; Campton Place, San Francisco. Career turning point “Most of my training had been French. But at Brasa, I discovered a new way of cooking: wood grilling, wood-oven roasting.” Favorite kitchen tool A calculator. “We use whole animals, so if I make sausages, I need to adapt proportions.” Won Best New Chef at: A16 and SPQR, San Francisco, CA Food & Wine's Editorial Guidelines Updated on February 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 15 mins Total Time: 45 mins Yield: 6 Ingredients ¼ cup mayonnaise ¼ cup grainy mustard ¼ 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) Directions 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. 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. Rate it Print