- 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
How to make this recipe
- 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.
- 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.
- 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.
- 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.
- Serve the taramasalata with the grilled asparagus. Garnish with the herb salad and serve.
The taramosalata can be refrigerated for 3 days.