Asparagus With Sauce Gribiche
Sauce gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. it is also terrific over meat or fish or even potatoes! you can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. taste and add mustard and/or vinegar, if desired. also, use your choice of fresh herbs.
Steps
Bring a large pot of salted water to a boil.
Prepare an ice water bath.
Cook asparagus until crisp-tender , about 4 to 5 minutes depending on size.
Plunge into water bath , then pat dry with paper towels.
Asparagus can also be pan fried , just until the.
Coarsely chop the egg whites and set aside.
Push the yolks through a sieve into a medium sized bowl.
Separate the egg and place the yolk into a large bowl.
Reserve the white for another use.
Whisk mustard and vinegar into the egg yolk.
Season with salt and pepper.
Slowly whisk in oil until emulsified and thickened.
Fold in capers , cornichons , herbs , egg whites , and egg yolks.
Taste and season again with salt and pepper , if needed.
Arrange asparagus on a serving platter , or individual plates.
Top with several dollops of the sauce and garnish with parsley or chervil sprigs.
Use mustard and vinegar to taste as well as the salt and pepper.
Leave out the oil.
Ingredients
asparagus spears, eggs, egg, whole grain dijon mustard, white wine vinegar, fleur de sel, fresh ground black pepper, grapeseed oil, capers, cornichons, fresh parsley, fresh chervil, fresh chives, fresh cilantro, parsley