CHARRED OCTOPUS & WHITE ASPARAGUS WITH KYLE GARRY OF LAYLA

The asparagus is sous vide in butter with bay leaves, thyme, and garlic to coax out its tenderness, while the octopus is simmered in a court bouillon before being finished on the grill for a perfectly smoky char.

“For me, white asparagus is special. It’s only around for a short time, and it’s versatile—you can prepare it in so many different ways, and it always looks beautiful on the plate.”

The dish is completed with ramps and red chili for a bit of heat, finished with a citrusy note from sorrel. It’s a celebration of spring, plated with intention and minimalism that lets each ingredient speak for itself.

Chef Kyle’s time spent at his family’s deli on Long Island sparked his love for the kitchen, a passion that now drives his produce-focused approach at Layla. His cooking philosophy is: Keep it simple, cook with the seasons, and let the ingredients shine.

CHARRED OCTOPUS & WHITE ASPARAGUS

INGREDIENTS

Red chili
Wild ramps
White asparagus
Octopus
Sorrel
Garlic
Thyme
Butter

Court Bouillon

3 quarts water
2 cups white wine
1 onion, peeled & quartered
3 celery stalks, rough chop
7 cloves garlic, smashed
1 lemon, halved (squeeze juice into liquid, then add in halves)
1 orange, halved (squeeze juice into liquid, then add in halves)
1 fennel bulb, rough chop
Bouquet Garni
5 bay leaves
5 parsley stem
3 sprigs thyme
tablespoon peppercorn

SOUS VIDE ASPARAGUS

1 pound butter, cubed
4 bay leaves
2 garlic cloves, crushed
2 sprig thyme
7 pc white asparagus, peeled

METHOD

For the asparagus:

1. Set the sous vide to 180 degrees.

2. Place all ingredients in a zip bag, submerge in water and cook for 20 minutes.

For the Octopus:

1. In a stock pot, add in your water, wine, and prepped vegetables.

2. Add in squeezed citrus, bouqet garni, and bring up to a boil.

3. Once at a boil, gently add in your octopus.

4. Cook for approximately 45-60 minutes, until the tentacles are tender.

5. Pull the octopus and shock in ice water quickly to stop the cooking.

For the Final Dish:

1. Separate the ramp bulbs and ramp tops; mince the bulbs and cut the tops into ½ inch pieces.

2. Slice the red chilis on a bias, and cut your cooled white asparagus in obliques.

3. Season your octopus generously with salt and pepper, and begin to grill.

4. In a sauce pan add a couple tablespoons water and bring to a simmer.

5. Add in few cubes of butter at a time, waiting for the last to emulsify before adding more.

6. While the beurre monte is developing, add in your chili, ramp bulbs and white asparagus.

7. By now, the octopus should be well charred. Pull from the grill, cube similar size as your asparagus, and add into the pan with the ramp tops.

8. Season with salt and a touch of fresh lemon juice.

9. On a plate, spoon the vegetables down first, arrange the octopus on top, and garnish with sorrel.

What inspired you to become a chef?

My father and uncle have owned a deli on Long Island for the past 25 years, so spending summers there at a super young age is when I began to realize how much I enjoyed the kitchen. I went away for school, but would always find myself back at Ruland Road Deli.

Something about the immediate gratification by making someone’s day with a lunch sandwich was enough to want to make a career out of it.

How would you describe your cooking style?

I would say simple. A lot of garlic and butter. I like quick pastas you can make with ingredients most often you have at home. I love a long braise, something you can enjoy a few beers to while you wait, and prep ya sides.

Talk us through the flavor combination of this recipe.

The idea was to balance the sweet, tender asparagus with the charred octopus for a nice contrast in flavor. The chili adds a bit of heat, while the ramps even out, and spring up the dish. A quick beurre monte to tie it all together, and then some sorrel for a citrusy pop to finish.

Do you have a favorite season when it comes to cooking?

I would have to say summer. The produce is great, and cooking outside is the best.

Why do you like cooking with White Asparagus?

White asparagus is only in season for a bit, so it feels special when you get to cook with it. It's versatile in how you can prepare it, and what you can serve it with, which is fun. Plus the aesthetic, it just looks very elegant on the plate.

Favorite spots for good food in New York?

Bar Americano in Greenpoint has great bar bites. Lil Frankies & Supper in East Village have really good, old school Italian I could eat everyday. Rey de Reyes food truck by McCarren Park for the late night or walking back from work. The burritos are actually incredible.