in France

Asparagus with Gribiche sauce

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Ingredients for 2 servings:

  • 10 stalk(s) white asparagus, medium thickness
  • 1 egg(s), hard-boiled and chopped
  • 40 g gherkins, chopped
  • 10 g capers, nonpareils
  • 2 sprigs of leaf parsley, leaves chopped
  • 1 sprig coriander, leaves chopped
  • salt and pepper
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 5 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Popular in France

Clean and peel the asparagus, and trim any woody ends. Cook in salted water with a pinch of sugar and a little butter for about 15 minutes until al dente. Drain and let drain on kitchen paper. For the sauce, combine the mustard and vinegar, season with salt and pepper, and stir in the oil until the sauce becomes slightly creamy. Stir in the eggs, capers, gherkins, and herbs. Season to taste. Arrange the asparagus spears on plates and cover halfway with the sauce. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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