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Ingredients

• 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

Description

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

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