If asparagus might be destined for your Easter or Passover table, I can’t think of a more spectacular way to serve it than dressing it with a new-wave gribiche. Based on the classic French gribiche, which is an herbal, shalloty mayonnaise, this fresher version was inspired by a 2015 cookbook from one of my favorite restaurants in L.A. In Gjelina: Cooking from Venice, California, chef Travis Lett dressed some gorgeous fat asparagus with a sort of deconstructed gribiche and grated bottarga. Fantastic.

A few nights ago it struck me that this kind of new-wave gribiche is not only a glorious way to feature asparagus, but also to honor the egg — as eggs have become so precious these days. The recipe calls for just two of them, really spotlighting their gorgeousness when cooked just three minutes.

It’s also a great way to spotlight beautiful soft herbs — dill, chives, chervil, parsley, tarragon (whatever you’ve got).

Want to know more about gribiche? We took a deep dive into it a few seasons back.

This new-wave take on it is also wonderful served with simple fish preps, boiled shrimp or roasted vegetables, or stirred into a bowl of boiled-then-sliced red potatoes. Find more ideas here.

Here’s the asparagus recipe.

Wishing you all a wonderful Passover or Easter. Stay safe and healthy, everyone.