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
2 cups cubed crustless country white bread (1 inch)
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.