I’ve been curious about Nate Appleman of San Francisco’s A16 and SPQR ever since I saw him battle Michael Symon on Iron Chef. Now that he just won a James Beard Award for Rising Star Chef, going to one of his restaurants is topping my list of things to do this summer. In the meantime, however, this month’s Food and Wine magazine comes through with a couple of his recipes.
We got a huge bunch of asparagus in our farm share on Friday, so it seemed like a good opportunity to try his Smoky Glazed Asparagus recipe. I never would have thought to marinade vegetables in a mayonnaise-based sauce before cooking them, but it works. Most of the sauce cooks off as you grill them, so they don’t taste mayo-y at all, but rather, get this great creamy, charred taste to them.
Smoky Glazed Asparagus
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
1 teaspoon kosher salt (The recipe called for 2 teaspoons, which was way too much.)
1 teaspoon cumin seeds (I used 1/2 teaspoon ground cumin powder.)
1 pound thick asparagus, trimmed
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.