Mayonnaise is an oft-neglected ingredient that can make miracles happen on the grill. Nothing more than “whipped oil,” it can be mixed into a thick flavorful coating that will stick to crisp spring asparagus. This technique also works well when grilling fish and other delicate foods.
1/2 cup mayonnaise
1/4 cup lemon juice
1 garlic clove, micro-planed
2 tablespoons grated pecorino romano
1 teaspoon dried mint
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound thick asparagus, peeled with bottoms trimmed
In a shallow pan, whisk together the first seven ingredients. Add the asparagus and toss to coat well. Allow to sit for at least 15 minutes while you heat your grill to high.
Place the coated asparagus on the grill over direct heat, turning every few minutes so that it blisters evenly. Cook until tender – about five minutes.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.