Recipe: Asparagus with Sauce Gribiche
Spears of fresh asparagus hint at the spring theme. / Photograph by Pat Piasecki
Asparagus with Sauce Gribiche
Serves 8 to 10
- 5 lb. asparagus
- 1 c. extra-virgin olive oil
- 1/3 c. red wine vinegar
- 2 tbsp. Dijon mustard
- 2 tbsp. capers, chopped
- 2 tbsp. cornichons, chopped
- 2 tbsp. parsley, chervil, and tarragon, chopped
- 4 hard-boiled eggs, mashed with a fork
- Salt and black pepper to taste
- Hold bottom of asparagus in one hand and the middle of the stalk in the other. Pull down on the bottom of the stalk, and the bottom third should snap off. Discard this section of the asparagus. Blanch asparagus in salted boiling water for about a minute, then shock in ice water.
- Mix egg, vinegar, mustard, capers, cornichons, herbs, salt, and pepper together.
- Using a whisk, slowly add olive oil to the mixture to form an emulsion. If it breaks, it’s okay—it will still taste great.
- Reheat asparagus by tossing in olive oil and placing on a baking tray under the broiler until hot and slightly browned.
- Top heated asparagus with room-temperature sauce.
Source URL: https://www.bostonmagazine.com/restaurants/2016/05/01/asparagus-sauce-gribiche-recipe/
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