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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.

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1 bunches asparagus
1 egg
8 oz neutral oil
2 oz olive oil
1 filet smoked fish
1 lemon, zest and juice


  1. In a food processor whiz the egg, lemon zest, juice and a big pinch of salt
  2. While the machine is on, slowly drizzle in the oils to make a mayo
  3. Remove the skin from the fish and add to the food processor and blend into a chunky sauce
  4. Heat a grill to medium high heat
  5. Dress the asparagus with a glut of olive oil, pinch of salt, and couple of grinds of black pepper
  6. 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
  7. Transfer to a serving platter and then dot with the smoked fish mayo to serve