Up in your grill for dinner

It's been a while since we talked about food. We've been busy. We've been dining outside the house more than usual. It was nice to get back to home cooking last weekend. Especially when "home cooking" means Lyle does all the work.

Grilled asparagus with a mayonnaise and mustard glaze. He found the recipe in a recent Food & Wine)Recipe:
1/4 cup mayonnaise
1/4 cup grainy mustard
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 garlic clove, crushed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 pound thick asparagus, trimmed

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.

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.

We made a ton of food. And it was only three of us for dinner. But I can tell you with GREAT CERTAINTY that the asparagus was delicious cold the next day.

We also had grilled shrimp, clams and peppers.
Lyle recently purchased a "mesh frying pan" specifically for the grill.
It cooks all those little things that normally fall through the grill, but still gives them a good barbecued taste.
Add some fish with a citrus pink peppercorn sauce and you are good to go!

Okay, you might also want to add some white wine, french baguette, butter and a dessert.