Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled and Chilled Asparagus with Dill Mayonnaise

Ingredients

Asparagus

2 pounds of Asparagus, fresh
3 Tbsp Olive oil
2 tsp  Kosher Salt
1 tsp Black pepper, freshly ground

Dill Mayonnaise

2 Egg Yolks
1 tsp Salt
½ tsp Dijon Mustard
1 ½ tsp Lemon Juice, freshly squeezed
1 tsp White Vinegar
1 cup Canola Oil
¼ cup Fresh Dill, chopped

Instructions

Asparagus

Toss the asparagus with olive oil, salt and pepper. Arrange the asparagus on a medium-heat grill and cook for 5-7 minutes. Turn the asparagus often to prevent burning.

Remove from the grill and cool.

Note: Asparagus can be baked in an oven set to “broil.” Place on a cookie sheet, roll in olive oil, sprinkle with salt, and broil for five minutes or until al dente.

Dill Mayonnaise

In a small mixing bowl, whisk together the egg yolks, salt, and mustard. When mixture becomes light in color, add lemon juice. Blend.

Drizzle oil slowly into the yolk mixture, whisking constantly. After adding half of the oil, stir in vinegar. Continue whisking and add remaining oil. Add fresh dill.

The mayonnaise may be held refrigerated for one week.

To serve, arrange the chilled asparagus on a serving platter. Serve the mayonnaise on the side for dipping.

Yield: 6-8 servings

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more