Grilled Asparagus with Taramasalata Recipe

Name: Grilled Asparagus with Taramasalata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a heatproof medium bowl, cover the bread with boiling water.
2
Top with a small plate to keep the bread submerged and let stand for 1 hour.
3
Drain and squeeze out the excess water.
4
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.
5
With the machine on, slowly drizzle in 3/4 cup of the oil and puree until well blended.
6
Transfer to a bowl, cover and refrigerate for 1 day.
7
Light a grill to medium high.
8
On a baking sheet, toss the asparagus with 2 tablespoons of the oil and season with salt and pepper.
9
Grill, turning, until crisp-tender, 3 to 5 minutes.
10
Transfer to a platter.
11
In a small bowl, combine the herbs and the remaining 1/2 tablespoon each of lemon juice and olive oil.
12
Season with salt and pepper and toss to coat.
13
Serve the taramasalata with the grilled asparagus.
14
Garnish with the herb salad and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Asparagus with Taramasalata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Asparagus with Taramasalata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions