Grilled Asparagus with Smoked Salmon and Tarragon Mayonnaise
For the tarragon mayonnaise:
- 3/4 cup mayonnaise
- 1/4 cup minced fresh tarragon
- 1 tsp. fresh lemon juice
- 1 tsp. extra-virgin olive oil
- 1 tsp. salt
- 1 1/2 lb. asparagus
- 1/2 lb. smoked salmon, thinly sliced
- 1 lemon, cut into wedges
Break off any tough stem ends from the asparagus, then trim the ragged ends with a knife. Bring a fry pan three-fourths full of water to a boil over high heat. Add the asparagus and boil for 2 minutes. Drain, rinse with cold running water until cool and drain again.
Prepare a fire in a grill or preheat a grill pan over medium heat. Place the asparagus directly on the grill rack or in a grill basket on the rack, or place them in the grill pan. Cook, turning as needed, until lightly marked with grill lines and just tender, 2 to 3 minutes per side.
To serve, make a bed of the smoked salmon slices on 4 individual plates, dividing the salmon evenly. Arrange the grilled asparagus on top of the salmon along with some tarragon mayonnaise, dividing evenly. Garnish with the lemon wedges.