Grilled Asparagus with Taramasalata
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This best-ever taramasalata gets flavor from fresh herbs, garlic and lemon juice. Get the recipe on Food & Wine.
Yield
2
Time
1 hour 30 minutes
Ingredients
2 cups cubed crustless country white bread (1 inch)
Boiling water
1 teaspoon finely grated lemon zest
1/4 cup plus 1/2 tablespoon fresh lemon juice
1 small shallot, minced
1 small garlic clove, minced
1/4 cup (about 1 ounce) grated tarama (salted mullet roe)
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon pepper, plus more for seasoning
3/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
2 pounds medium asparagus, trimmed
1 cup mixed small herb leaves, such as parsley, chervil and chives
Instructions
Step 1
In a heatproof medium bowl, cover the bread with boiling water. Top with a small plate to keep the bread submerged and let stand for 1 hour. Drain and squeeze out the excess water.
Step 2
In a food processor, combine the bread, lemon zest, 1/4 cup of the lemon juice, the shallot, garlic, tarama and 1 teaspoon each of salt and pepper; puree until smooth. With the machine on, slowly drizzle in 3/4 cup of the oil and puree until well blended. Transfer to a bowl, cover and refrigerate for 1 day.
Step 3
Light a grill to medium high. On a baking sheet, toss the asparagus with 2 tablespoons of the oil and season with salt and pepper. Grill, turning, until crisp-tender, 3 to 5 minutes. Transfer to a platter.
Step 4
In a small bowl, combine the herbs and the remaining 1/2 tablespoon each of lemon juice and olive oil. Season with salt and pepper and toss to coat.
Step 5
Serve the taramasalata with the grilled asparagus. Garnish with the herb salad and serve.
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