Grilled thick asparagus with yuzu shichimi togarashi mayonnaise

Line up the asparagus and cut off the woody ends just above where the white, fibrous bottom starts, rather than snapping them.

Peel the thick spears from just below the tip down, rotating, so the stringy outer layer is removed and the tip stays intact.

In the blender cup combine a whole egg, lemon juice and yuzu juice, Dijon mustard, a garlic clove and shichimi togarashi.

Add about three quarters of a cup of canola oil. Set the head of the blender at the very base, turn it on so the vortex pulls the oil down in a thin stream, and as the mayo forms slowly tilt and lift the head until all the oil is incorporated.

Stir in extra virgin olive oil by hand rather than blending it, which can turn it bitter; season with salt and MSG, taste and add more yuzu juice. Keeps about a week and a half refrigerated.

Drizzle the asparagus with olive oil and season with a little salt and MSG.

Preheat the grill on high. Lay the asparagus perpendicular to the grates, close the lid and cook a couple of minutes until nicely charred, turn, and cook another minute or two without letting it get mushy.

Plate and eat with the fingers, dipped in the mayo.