Grilled Glazed Asparagus
Peeling the asparagus allows you to use more of the asparagus stalk. The frequently discarded stalk end becomes tender.
By Chef Laura Bonicelli
Prep Time
1 hr
Cook Time
6 min
Total Time
1 hr 6 min
Servings
4 servings
Ingredients
- 1 1/2 poundsthick asparagus
- 1/2 cupmayonnaise
- 1/4 cupextra-virgin olive oil
- 3 tablespoonslemon juice
- 2 clovesgarlic (minced)
- 1 tablespoonsweet smoked paprika
- 1 teaspoonKosher salt
- 1 teaspooncumin seeds
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Peel the asparagus and chill in an ice water bath for or longer. Remove and dry.
- 2
Whisk the mayonnaise oil, lemon juice, garlic, paprika, salt, and cumin in a shallow bowl. Add the asparagus and turn to coat. Let stand for —light your grill.
- 3
Grill the asparagus over moderately high direct heat, turning often until the spears are blistered and tender, about . Serve hot or at room temperature.
- 4
Description:
- 5
"Peeling the asparagus allows you to use more of the asparagus stalk. The frequently discarded stalk end becomes tender."