Spear one of these…

10 Apr

I’m a huge asparagus fan. Generally I like them roasted until they caramelize. But this unusual preparation for asparagus I found in the Food & Wine Annual Cookbook (2010) piqued my interest. It’s easy to throw together and ideal for thicker asparagus. No need to break off the stalk; just peel ’em and trim the ends.

To date, this is the BEST new recipe I’ve discovered during my cookbook cook-off! This is a “must-try” – flavorful, crisp asparagus unlike anything you’ve ever eaten. And the next day the couple of cold spears leftover were equally delicious. I would include these on a charcuterie board and/or a relish tray – they are THAT good! And now with barbeque season in force, just throw ’em on the grill with whatever else you are cooking!

Smokey Glazed Asparagus

½ cup mayonnaise

¼ 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, stalks peeled

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, about 6 minutes.

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