Summer is almost over in the Pacific Northwest. The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain. Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.
As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors. I like the rain. I like the cooler temps and deep greens and blues of the rainy season. But I miss my grill.
I attempted many new recipes this summer, with many new ingredients. Because cooking with fire is FUN. Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.
Don’t let a fancy words like “asparagus” and “aioli” fool you. Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile. For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses. I am sure this will work in the oven, as well. But, you know. Summer.
- 1 lb of asparagus, trimmed
- 1/2 cup mayonnaise
- 2 Tbsp dijon or stone ground mustard
- 1 Tbsp fresh rosemary, chopped
- 1 tsp cracked pepper
- 1 tsp sea salt
- Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
- Coat asparagus in aioli mixture.
- Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
- Sprinkle a little sea salt on top, and serve immediately.
If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend. Or at the very least, give them stinky pee.
I hope your Labor Day is filled with love,