Aioli Grilled Asparagus {Dairy Free}


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


  1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
  2. Coat asparagus in aioli mixture.
  3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
  4. 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,

Grilled Kohlrabi and Apple Salad

Kohlrabi Apple Salad 1

I get seriously bored with food.  Can you relate?

I have a few tricks for food boredom.

  • Feel defeated and drink wine instead of eating food.
  • Give up entirely and eat Thai noodles or salami for every meal.
  • Eat frozen peas by the handful while standing in front of the freezer.
  • Roam the produce aisle or hit up a farmer’s market for inspiration.
  • Buy a piece of produce I’ve never even heard of and figure out what to do with it.

I bought the kohlrabi on a whim out of a compete and utter lack of kitchen inspiration.  I’ve had it a few times before at restaurants and knew the basic taste (broccoli-ish but way better), and that it was full of cruciferous goodness.  I also love a bit of sweetness with my broccoli, so I went with apple. Add the earthy crunch of the hazelnuts, tangy creaminess of the goat cheese with some fresh chopped herbs and a drizzle of balsamic vinegar to give it a kick?  It’s a complete dish that hits every single taste and texture.

Kohlrabi Grilling

I tried this dish raw. It’s okay.  But it’s a million times better with just a touch of warmth and coconut oil.  I used my grill pan over the stove but I think an actual grill would make it much tastier.

Also, under-cook the apples.  The crunch is fantastic and provides just the right texture.


  • 1 large bulb of kohlrabi, sliced 1/4 inch disks (I use a mandolin for this, but a sharp knife and some excellent skills would work, too.)
  • 1 medium apple, sliced 1/4 inch thick
  • 1 Tbsp melted coconut oil
  • 1 Tbsp goat cheese crumbles
  • 1 Tbsp chopped hazelnuts
  • 3 leaves of chopped mint or basil
  • Balsamic vinegar
  • Pinch of sea salt


  1. Coat sliced kohlrabi and apples in melted coconut oil.
  2. On a hot grill or grill pan, sear kohlrabi on both sides.  If you want a softer texture, sear until it turns translucent. I prefer it more cooked, but to each their own!
  3. Next, sear the apples. (If you have a grill or large grill pan, you can sear them at the same time with the kohlrabi.)  It should only take about 30 seconds on each side, but if you prefer soft apples, sear longer until they are translucent.
  4. Layer the apple and kohlrabi, alternating slice by slice.  Add a sprinkle of sea salt on top.
  5. Add goat cheese, hazelnuts, and herbs.  Drizzle with balsamic vinegar and eat immediately.

Kohlrabi Apple Salad 2

This does not refrigerate well, so you should definitely cook this to serve. Room temperature is fine, too.

So, there you have it.  My way to get out food boredom.  It worked this time, but who knows about next time?

Never a dull bite,