Grilled Big Fat Asparagus with Yuzu Togarashi Mayo

Steps

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1. 1
   Clean the asparagus by trimming off the woody bottom portion, keeping the tender tips intact.
   ▶ ≈0:07
2. 2
   Peel the asparagus with a wide vegetable peeler, rotating it as you work from the tip downward to remove all the stringy outer layers.
   ▶ ≈1:17
3. 3
   Prepare the mayo by combining the egg, half lemon juice and half yuzu juice, Dijon mustard, garlic clove, and shichimi togarashi in a blender.
   ▶ ≈1:57
4. 4
   Start the blender at the base and slowly pour in the neutral oil (about 3/4 cup), allowing the vortex to draw the oil down gradually for proper emulsification.
   ▶ ≈3:04
5. 5
   As the mayo forms, gradually tilt and lift the blender head until all the oil is incorporated.
   ▶ ≈4:19
6. 6
   Turn off the blender and fold in the extra virgin olive oil by hand to preserve its flavor. Season with salt and MSG to taste.
   ▶ ≈4:46
7. 7
   Toss the peeled asparagus with olive oil, salt, and MSG.
   ▶ ≈6:41
8. 8
   Preheat the grill to high heat. Place the asparagus perpendicular to the grill grates and close the lid. Cook the first side for about 2 minutes until nicely charred.
   ▶ ≈7:03
9. 9
   Flip the asparagus and cook the other side for another 1-2 minutes until charred.
   ▶ ≈7:47
10. 10
    Transfer the grilled asparagus to a plate and serve. Pick up the spears with your fingers and dip into the yuzu togarashi mayo.
    ▶ ≈9:22