So yesterday, I whipped out one of the Tritips I bought from Costco. I have to say, this particular Tritip was tough. That normally doesn't EVER happen. It's rare to get a tritip that's tough, at least in all the years I've been eating it. I think I've come across 2, this being the second.

As I was whipping through my Food & Wine magazine I came across this Asparagus recipe that looked insanely good, so I checked the fridge, yep, we're stocked up on Asparagus so time to start the recipe!

The Asparagus? Check.
The Tritip? Check
Bread to make Garlic Bread? Check.

Since I've made the other items here before (click on their links) I'll speak to the Asparagus. And no, you don't need to boil them first. Let the grill do the work. The taste is tangy with a slight bitterness of the lemon zesy but has the tang of the lemon juice and mustard. It was great. I really liked it. Note, the bitterness, at least in this case, can be overcome by offsetting it with a little more salt - that will balance out the flavors, in my humble opinion. Definitely don't be afraid to try this. It is really good!

Ingredients

1. 1/4 cup mayonnaise
2. 1/4 cup grainy mustard
3. 1/4 cup extra-virgin olive oil
4. 3 tablespoons fresh lemon juice
5. 1 teaspoon finely grated lemon zest
6. 1 garlic clove, crushed
7. 2 teaspoons kosher salt
8. 2 teaspoons freshly ground black pepper
9. 1 pound thick asparagus, trimmed


Directions

1. Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.

2. Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.