Grilled Asparagus with Gribiche

For the Gribiche
1 cup mayonnaise (Hellman’s works well.)
1 tbsp whole grain mustard
Juice of 1/2 lemon (1 tbsp)
2 hard-boiled eggs, finely chopped
1/4 cup finely chopped chives
Coarse salt and freshly ground black pepper

For the Asparagus
1 bunch asparagus, tough ends discarded
2 tbsp olive oil
Coarse salt
1 small handful grated Parmesan
Finely grated zest of 1 lemon

1. For the Gribiche, stir together all of the ingredients and season to taste with salt and pepper. (You can prepare the sauce 1 day ahead: cover and refrigerate.)

2. For the Asparagus, get your grill or grill pan going on high heat. Toss the asparagus with the olive oil and sprinkle them with a pinch of coarse salt. Grill until charred in places, about 5 minutes. Remove the asparagus from the grill and scatter with the grated Parmesan and lemon zest. Serve immediately with the Gribiche.

Recipe adapted from The Fat Radish by Ben Towill, Phil Winser, and Nick Wilber (Rizzoli, 2014)