Grilled jumbo asparagus with gribiche & bottarga
At Foragers Table in New York City, head chef Olivier Palazzo enhances the classic combination of asparagus and gribiche sauce with the addition of red mullet bottarga.
He takes the fattest asparagus he can find, peels the bottom third of the stems and blanches them in hot water for about a minute, so they’re tender but firm. He cools them in an ice-water bath and tosses them with olive oil.
He makes the gribiche by blending chopped soft-boiled eggs with capers, shallots, parsley, dill, lemon juice, vinegar and mustard and seasoning it with salt and pepper.
At service he quickly sears the asparagus in a hot pan and then transfers it to a platter and scatters the gribiche over it. Then he garnishes the dish with crouton crumbs and grates the bottarga generously on top.
Price: $18