Chef Travis Lett of Gjelina shares his spin on the classic Asparagus with Sauce Gribiche:
This riff on Asparagus with Sauce Gribiche incorporates the lovely red mullet bottarga from my friends at Cortez Bottarga. Try to score the fattest jumbo asparagus possible in early spring; if you’re not seeing it, ask a local farmer if they have some extra jumbo or if they are willing to cultivate it. Big, fat asparagus really is ideal for this preparation. If you are lucky enough to stumble onto jumbo white asparagus, it’s truly amazing prepared this way. I’ve only encountered beautiful white asparagus in France, where it has a very short season, and is celebrated by the chefs there.