Recipes Smoky Glazed Asparagus 4.0 (1,441) 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 March 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 15 mins Total Time: 45 mins Yield: 6 Ingredients ½ cup mayonnaise ¼ 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) Directions 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. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve. Rate it Print