Wednesday, July 28, 2010


Today's afternoon barbecues have gotten a bit more upscale than the ol' Oscar Mayer hot dog or "hockey puck-like" burgers. We are grilling fish and vegetables and even fruits.
I love asparagus and this recipe really raises the bar. In 2009, Food and Wine magazine voted Nate Appleman best new chef. This is his recipe which coats the asparagus with a lemony "mayonnaisy" marinade before grilling. The mayo almost forms a good!
1/2 cup mayonnaise
1/4 cup olive oil
3 tbl lemon juice
1 garlic clove crushed
1 tbl sweet smoked paprika
2 tsp salt
1 tsp cumin seeds
I lb thick asparagus peeled
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 about 30 minutes.
In the meantime, light your grill. Grill the asparagus over moderate high heat. Turn to cook all sides about 6 minutes.
Great with steak, fish, chicken...whatever you have!

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