Grilled Asparagus with Spicy Lemon Mayo
March 22, 2010A perfect match for the first sunset of spring — grilled asparagus and chilled chardonnay.
With the arrival of spring came a box of fresh Asparagus from the California Asparagus Commission along with warm weather. I turned on the grill, prepped the spears and cooked them about 5 to 7 minutes until done. While the asparagus cooked, I thinned some mayonnaise with fresh lemon juice and seasoned that with cayenne pepper and chilled a bottle of Jacob’s Creek Reserve Chardonnay (2007).
I also added the smoky flavor of merken, a seasoning I picked up when in Santiago, Chile last month.. but have left that out of this recipe.
Grilled Asparagus with Spicy Lemon Mayo
Fresh asparagus, stalks snapped near the base and rinsed in cold water
Olive oil
Salt
Spicy Lemon Mayo
Mayonnaise
Zest and freshly squeezed juice from a lemon.
Cayenne pepper, to taste
Preheat the grill, brush the asparagus spears with olive oil. Cook the spears over direct heat, turning several times, for 5 to 7 minutes or until slightly browned. Remove from grill and sprinkle with some salt to taste.
To make the sauce, add the lemon zest to the mayonnaise then thin with some fresh lemon juice until the consistency of a thick salad dressing. Season with cayenne to taste.
- bonnie
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Bonnie, please tell us more about that merken you snagged while you were in Chile!
Amy, Stay tuned, as more about Merken is planned for April!
[...] of my favorite smoky dishes to make when I can get to my grill is grilled asparagus served with a spicy [...]
Humility Chicken
I have 4 teenage step children, who are teaching me many things. One of them is how much I don’t know! I have found humility – that modest sense of my own importance – invaluable! Humility is a spiritual way of life, and it allows us to see others well, and kindly.
One simple thing I don’t know about my step children is how spicy they like their food. When I cook for them, I invite their feedback, so I can learn what they like. It also helps me know how to teach them to cook, so they can be more independent.
I baked skinless, bone-in chicken breasts with green cabbage, red onion, thyme, chicken stock, sea salt, and lemon juice.
Everyone liked this. But … Son number 2, Nate, made the same, but used jalapeno instead of lemon. It was a significant improvement.Without humility, and a willingness to learn from those younger and less experienced in the kitchen, I would never have tasted this dish.Thus, “Humility Chicken.”
for more information click http://holy-food.org/humility-chicken/
And what’s the point? – your post has nothing to do with this post… Seems to just be shameless self-promotion of your blog