She Strengthens

Elevate Your Spring Menu with a Twist on Classic Asparagus

The Quest for Perfect Asparagus

When it comes to asparagus, bigger is often better. Chef Travis Lett of Gjelina swears by using the fattest, jumbo asparagus he can find in early spring. If you’re not seeing them at your local market, don’t be afraid to ask a farmer if they have any extra jumbo stalks or if they’d be willing to cultivate them specifically for you.

A French Inspiration

Lett’s inspiration for this dish comes from his time in France, where white asparagus is a prized ingredient with a short but sweet season. He’s only encountered beautiful white asparagus in France, where it’s celebrated by chefs for its unique flavor and texture. If you’re lucky enough to stumble upon some, it’s truly a game-changer.

Sauce Gribiche with a Red Mullet Twist

This recipe puts a creative spin on the classic Asparagus with Sauce Gribiche, featuring the lovely red mullet bottarga from Cortez Bottarga. The result is a harmonious balance of flavors and textures that will elevate your spring menu.

Yield and Ingredients

Serves 4-6 people

• 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 tablespoons garlic croutons, crushed
• 1 ounce (30 grams) bottarga

Preparing the Asparagus

To start, prepare 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 to ensure uniform thickness. Then, bring a large saucepan of salted water to a boil over high heat. Add the asparagus and cook until tender but firm, about 1 minute. Using tongs, transfer the asparagus to the ice-water bath to cool completely. Drain and toss with olive oil.

Crafting the Gribiche

In a small bowl, combine the capers, shallot, parsley, dill, lemon juice, vinegar, and mustard. Stir to blend, then gently fold in the chopped egg. Season with salt and pepper to taste. Set the gribiche aside for now.

Grilling and Assembly

Heat a large grill pan over medium-high heat (or heat a gas grill to medium-high). Season the asparagus with salt and pepper, then transfer to the hot grill. Cook until seared, about 2-3 minutes per side. Transfer the asparagus to a serving platter and scatter the gribiche over the top. Sprinkle with crouton crumbs and grate the bottarga generously over all. Serve warm or at room temperature, and enjoy the perfect blend of flavors and textures!