© Nicole Franzen
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : Makes about 2 cups

Taramasalata is a Greek dip or spread made with salted fish roe, olive oil and bread (or sometimes potatoes). Chef Zoi Antonitsas’s creamy version is a perfect accompaniment for grilled asparagus. Slideshow: More Grilled Vegetable Recipes

How to Make It

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.

Make Ahead

The taramosalata can be refrigerated for 3 days.

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