+

Grilled Jumbo Asparagus with Gribiche and Bottarga

Grilled Jumbo Asparagus with Gribiche and Bottarga

Ingredients (14)

  • 2 eggs
  • 2 bunches jumbo asparagus
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon capers, roughly chopped
  • 1 shallot, minced
  • 2 tablespoons parsley, minced
  • 2 tablespoons dill, minced
  • Juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoon garlic croutons, crushed
  • 1 ounce (30 grams) bottarga
Try Amazon Fresh
Nutritional Information
  • Calories89
  • Fat3.71g
  • Saturated fat0.97g
  • Trans fat0.01g
  • Carbs9.93g
  • Fiber3.67g
  • Sugar3.83g
  • Protein6.12g
  • Cholesterol80.07mg
  • Sodium115.13mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Get The Cookbook

Gjelina

Cooking from Venice, California

by Travis Lett

Save
Buy Now

Instructions

  1. 1In a heavy-bottomed stockpot, cover the eggs with 1 inch (2.5 centimeters) cold water. Place over medium-high heat and bring to a boil. Turn off the heat and let rest for 3 minutes, then remove the eggs from the water with a slotted spoon. Rinse the eggs under cool water, peel, and roughly chop. Set aside.
  2. 2Prepare an ice-water bath by filling a large bowl with cold water and ice. Peel the bottom third of the asparagus stalks with a vegetable peeler so they are uniformly thick. Bring a large saucepan of salted water to a boil over high heat. Add the asparagus and cook until tender but firm, 1 minute. Using tongs, transfer to the ice-water bath. Cool completely. Drain and toss with the olive oil.
  3. 3In a small bowl, combine the capers, shallot, parsley, dill, lemon juice, vinegar, and mustard. Stir to blend. Gently fold in the chopped egg. Season with salt and pepper. Set the gribiche aside.
  4. 4Meanwhile, heat a large grill pan over medium-high heat (or heat a gas grill to medium-high).
  5. 5Season the asparagus with salt and pepper, then transfer to the hot grill. Cook until seared, 2 to 3 minutes, then flip and cook the other side until seared, 1 to 2 minutes.
  6. 6Transfer to a serving platter and scatter the gribiche over all. Sprinkle with the crouton crumbs and grate the bottarga generously over all. Serve warm or at room temperature.

Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...