Steamed Asparagus with Sauce Gribiche

1. 1

   You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you dont have to bring a large pot of water to a boil).

2. 2

   To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water.

3. 3

   Cook just until the thick part of the stalks can be pierced with a knife.

4. 4

   To simmer, plunge into boiling salted water and cook until the thick part of the stalks can be pierced with a knife.

5. 5

   While the asparagus is cooking, combine the remaining ingredients except the herb and blend with a fork.

6. 6

   Drain the asparagus and serve hot or at room temperature, with some of the sauce spooned over it.

7. 7

   Garnish with the herb.

8. 8

   White asparagus is produced by blanching the spears as they grow: dirt is mounded up around each stalk so it doesnt develop chlorophyllwhich is what turns it green.

9. 9

   Steam or simmer as directed, giving it plenty of time to become tender.

10. 10

    Serve warm, with Aioli (page 603).

* Per serving · 4 servings · Values may vary.

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