Smoky Glazed Asparagus

Coming up week after next on the menu!

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.

• 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

        1.  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.

1. 2.    Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.