Grilled Jumbo Asparagus with Gribiche & Bottarga

"Big, fat asparagus really is ideal for this preparation."

This is a riff on the classic Asparagus with Sauce Gribiche, incorporating the lovely red mullet bottarga from our friends at Cortez Bottarga. Try to score the fattest jumbo asparagus possible in early spring; if you’re not seeing it, ask a local farmer if they have some extra jumbo or if they are willing to cultivate it.

If you are lucky enough to stumble onto jumbo white asparagus, it’s truly amazing prepared this way. We’ve only encountered beautiful white asparagus in France, where it has a very short season, and is celebrated by the chefs there.

Photo by Michael Graydon and stylist Nikole Herriott

Grilled Jumbo Asparagus with Gribiche & Bottarga

From Gjelina: Cooking From Venice, California (Chronicle Books)

Serves 4 to 6 as a side dish