So yesterday was a big day of cooking. Yeah, I know, on Father's Day. It started off with my new pasta rollers where proclaimed I'd never buy store bought pasta again, you know, the boxed stuff. Then I pulled out the TriTip and grilled it up, along with, you-gotta-have garlic bread and some grilled asparagus.

Now with asparagus, I've seen it done where they actually take out the peeler and use it on the outer skin of the asparagus. And I have to say, if you're going to be doing any sort of marinating of the asparagus - do this! It seems to hold more of the flavor of whatever you're trying to infuse as a result of the thicker skin being removed.

Ingredients:
Asparagus
1/2 Cup of Olive Oil
Juice of 1 Fresh Lemon
1 Tablespoon of Mayo
Salt
and a Lot of Fresh Ground Black Pepper

Method:
Peel the Asparagus

Add all ingredients in a small mixing bowl except the olive oil, and then drizzle and whisk in the olive oil. Taste for seasoning.

Pour over the asparagus, marinate for at least 30 minutes. Grill on Medium-High turning once for about 3-5 minutes.