Asparagus With Sauce Gribiche Recipe

Name: Asparagus With Sauce Gribiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 asparagus spears, trimmed; 4 large hard-boiled eggs, peeled and separated; 1 egg (see description); 1 1/2 tablespoons whole grain Dijon mustard (see description); 1 1/2 tablespoons white wine vinegar (see description); fleur de sel (see description); fresh ground black pepper (see description); 1/2 cup grapeseed oil (see description); 2 tablespoons capers, minced; 2 tablespoons cornichons or 2 tablespoons pickles, minced; 1 tablespoon fresh parsley, minced; 1 tablespoon fresh chervil, minced; 1 tablespoon fresh chives, minced; 1 tablespoon fresh cilantro, minced; 12 sprigs parsley or 12 sprigs chervil, for garnish

Servings: persons

36 asparagus spears, trimmed
4 large hard-boiled eggs, peeled and separated
1 egg (see description)
1 1/2 tablespoons whole grain Dijon mustard (see description)
1 1/2 tablespoons white wine vinegar (see description)
fleur de sel (see description)
fresh ground black pepper (see description)
1/2 cup grapeseed oil (see description)
2 tablespoons capers, minced
2 tablespoons cornichons or 2 tablespoons pickles, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chervil, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh cilantro, minced
12 sprigs parsley or 12 sprigs chervil, for garnish

1
Bring a large pot of salted water to a boil; prepare an ice water bath.
2
Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
3
Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
4
Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
5
Separate the egg and place the yolk into a large bowl; reserve the white for another use.
6
Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
7
Slowly whisk in oil until emulsified and thickened.
8
Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
9
Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
10
NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 36 asparagus spears, trimmed, 4 large hard-boiled eggs, peeled and separated, 1 egg (see description), 1 1/2 tablespoons whole grain Dijon mustard (see description), and more.

Yes, Asparagus With Sauce Gribiche falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus With Sauce Gribiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions