MAKES 4 SERVINGS
Every chef has a pet ingredient. Mayonnaise (and its cousin aioli) might be mine—as long as it is a creamy, top-notch brand like Hellman’s (called Best Foods west of the Mississippi) or the Japanese import Kewpie. This version of asparagus came to mind when I had the ingredients for Mexican-style corn… but no corn. If you don’t want to grill the asparagus, roast it in the oven (see Note).
CILANTRO-LIME MAYONNAISE
½ cup mayonnaise
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 garlic clove, shredded on a Microplane zester
¼ teaspoon pure ground ancho chile
Salt and freshly ground black pepper
GRILLED ASPARAGUS
1 pound asparagus, woody stems discarded
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon cilantro leaves
¼ cup (1 ounce) grated Cotija cheese
1 lime, cut into eighths
1. Prepare an outdoor grill for direct cooking over medium heat (400°F).
2. Meanwhile, make the mayonnaise: Whisk all of the ingredients together in a large bowl, seasoning with salt and pepper to taste. Cover and set aside.
3. To grill the asparagus: Lightly brush the asparagus with oil and season with salt and pepper. Brush the cooking grate clean. Place the asparagus on the grill, perpendicular to the grate. Grill with the lid closed as much as possible, occasionally rolling the asparagus spears to turn them, until the asparagus is seared and barely tender, about 5 minutes (depending on the thickness of the spears).
4. Toss the warm asparagus in the mayonnaise dressing and finish with the cilantro, Cotija, and squeezes of juice from the lime wedges.
Note: To roasted the asparagus, toss the spears with oil on an 18-by-13-inch half-sheet pan to coat them lightly, then spread out on the sheet. Roast in a 425°F oven, turning the asparagus after 7 minutes, until crisp-tender, 10 to 15 minutes. Season to taste with salt and pepper.