Food Recipes Side Dishes Vegetable Side Dishes Smoky Glazed Asparagus 4.0 (1,443) 3 Reviews 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. 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 Save Rate PRINT Share Close Photo: © Quentin Bacon Active Time: 15 mins Total Time: 45 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 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 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. Originally appeared: June 2009 Rate It Print