Grilled Asparagus with Smoked Fish Mayo
Smoked fish mayo, a Midwestern riff on the Italian tonnato, is a hearty sauce that enriches any plate of roasted vegetables but especially smoky, frizzle-tipped grilled asparagus.
Ingredients
1 bunches asparagus
1 egg
8 oz neutral oil
2 oz olive oil
1 filet smoked fish
1 lemon, zest and juice
Method
- In a food processor whiz the egg, lemon zest, juice and a big pinch of salt
- While the machine is on, slowly drizzle in the oils to make a mayo
- Remove the skin from the fish and add to the food processor and blend into a chunky sauce
- Heat a grill to medium high heat
- Dress the asparagus with a glut of olive oil, pinch of salt, and couple of grinds of black pepper
- Grill the asparagus, with the stalks over the hotter part of the grill and the tips on the cooler side, until they have softened and taken on a bit of char
- Transfer to a serving platter and then dot with the smoked fish mayo to serve
