This is Week #43 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
My sleeping/non-sleeping continues this week, if that makes any sense. One of these days I will get ahead. I have two more weekends sans-husband and after that the little boys and I get six months worth of weekends with him and his beard! Have I mentioned my husband's beard? The beard that has its own Facebook page (not kidding)? Every other year, he grows a beard from October to December that makes all men jealous. We are currently in the middle of Beard 2011. Most people find it impressive. I find it...well, let's just say I can't wait to see his face again!
Enough about beards, let's get to this delicious asparagus recipe! I made it during our Crazy Hour the other night and didn't lose my mind, so that is saying a lot. It was super simple and I loved the flavor, as well. If you love asparagus, you absolutely have to give this a try.
Light a grill.
In a shallow dish, whisk together the following 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
Add 1 pound of trimmed thick asparagus. Toss and let stand for 30 minutes.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.
Serve immediately! Yum!