Asparagus with Sauce Gribiche

Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Asparagus spears
4 hard cooked eggs, peeled
2 hard cooked egg yolks
1-2 teaspoons Dijon or whole grain mustard
1 tablespoon white wine vinegar
½ cup finely chopped parsley or chervil
1 cup olive oil
¼ cup capers in vinegar, drained and chopped
¼ – ½ cup cornichons, drained and chopped
Sea salt and fresh ground pepper

1. Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 4–5 minutes. Transfer to a bowl of ice water to let cool. Remove from water and pat dry.

2. Put whole hard cooked eggs in bowl with mustard, sea salt and pepper and mash together with a pastry blender or fork. Add vinegar and then add the olive oil, drop by drop as if making mayonnaise. To keep the sauce creamy, add very small amounts of vinegar or warm water at a time. Season with additional salt and pepper to taste and finish the sauce by adding chopped herbs, capers and cornichons.

3. Arrange asparagus on plates; top each with several dollops of sauce gribiche. Garnish with parsley sprigs.

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