Grilled Spring Vegetables with Spicy Smoky Lemon Mayo

Grilled Spring Vegetables with Spicy Smoky Lemon Mayo

Grilled asparagus, spring onions, and snap peas served with a bright spicy lemon mayo dip. A simple spring vegetable recipe with a kick of Fat Cat's "Cat in Heat" Chipotle-Ghost Pepper Blend.

Spring vegetables don’t need much to shine. When asparagus, snap peas, and spring onions hit a hot grill, dusted lightly with a little of our award-wining Sandbox Blend All-Purpose Seasoning, their natural sweetness comes forward and their edges pick up just the right amount of char.

All they need after that is a bright, punchy dip.

The dip is where things get interesting. A spoonful of mayo, fresh lemon, and a bit of Cat in Heat Chipotle-Ghost Pepper Blend turns into a smoky, spicy sauce that pairs perfectly with charred spring vegetables. It’s the kind of simple sauce that makes a plate of grilled vegetables disappear quickly.

Whether you're serving it as a side dish, appetizer, or part of a spring dinner spread, this recipe proves that great flavor doesn't have to be complicated.

Grilled Spring Vegetables with Spicy Smoky Lemon Mayo Recipe

By Fat Cat Gourmet
Cook time: 15-20 min

Ingredients

  • 1 bunch asparagus, trimmed (medium thickness)
  • 1 cup snap peas
  • 4 – 5 bulb or spring onions (trimmed)
  • 2 tbsp olive oil
  • Fat Cat Sandbox All-Purpose Seasoning (or salt and pepper to taste)
  • 1/2 cup mayonnaise
  • 1 - 2 tsp Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Pinch of salt

Instructions

  • Preheat a grill or grill pan (or oven broiler) to medium-high heat.
  • Toss the asparagus, snap peas, and spring onions with olive oil and Fat Cat Sandbox Blend All-Purpose Seasoning until lightly coated.
  • Place vegetables on the grill and cook for 6–8 minutes, turning occasionally, until tender with light char marks. (If using a broiler, spread vegetables out in a single layer on a baking sheet and broil until charred in spots, keeping the tray about 6-8 inches from the heat source at most.) Asparagus should be bright green and slightly crisp, while spring onions should soften and develop grill marks.
  • Once the veggies have cooked, remove from heat and set aside (this is a recipe where the food tastes best at room temperature) and start working on the sauce.
  • In a small bowl, whisk together: mayonnaise, Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend (starting with 1/2 tsp), lemon juice, lemon zest, and salt. Taste and adjust the heat level and salt level if desired.
  • Arrange the grilled vegetables on a platter and serve with the spicy lemon mayo on the side for dipping.

Notes

If using bulb onions please cut them either in half or into quarters so they are equal in size to the asparagus spears.

If looking for a less smoky or less spicy version, please use Fat Cat Everyday Red Jalapeno Hot Sauce in place of Cat in Heat. For added garlic flavor, please use Fat Cat Siamese Sriracha.
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