Asparagus with Smoked Salmon and Gribiche Sauce

Name: Asparagus with Smoked Salmon and Gribiche Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh lemon juice; 4 hard-boiled eggs, finely chopped; 2 tablespoons drained capers; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon minced shallot; 24 white and/or green asparagus spears; 1/2 lemon; 1 tablespoon butter; 1 teaspoon sugar; 3 tablespoons extra-virgin olive oil plus additional for drizzling; 8 ounces thinly sliced smoked salmon

Servings: persons

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
4 hard-boiled eggs, finely chopped
2 tablespoons drained capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon minced shallot
24 white and/or green asparagus spears
1/2 lemon
1 tablespoon butter
1 teaspoon sugar
3 tablespoons extra-virgin olive oil plus additional for drizzling
8 ounces thinly sliced smoked salmon

1
Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend.
2
Stir in chopped eggs, capers, parsley, tarragon, and shallot.
3
Season sauce to taste with salt and pepper.
4
DO AHEAD Can be made 1 day ahead.
5
Cover and refrigerate.
6
Cut off bottom 1 inch from each asparagus spear.
7
Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer.
8
Bring large saucepan of salted water to boil.
9
Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar.
10
Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color.
11
Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool.
12
DO AHEAD Can be made 1 day ahead.
13
Cover; chill.
14
Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated).
15
Arrange asparagus decoratively on platter or individual plates.
16
Drape salmon slices over.
17
Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil.
18
Serve, passing remaining sauce alongside.

650

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons fresh lemon juice, 4 hard-boiled eggs, finely chopped, and more.

Yes, Asparagus with Smoked Salmon and Gribiche Sauce falls under the Seafood 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!