Here’s another great Spring asparagus recipe that we have been enjoying with the fresh, green stalks that are abundant right now. It is composed of roasted asparagus and an herby dressing.
The sauce is a classic French one called gribiche. A basic vinaigrette full of herbs is transformed into a fantastic dressing with hard-boiled eggs and some tangy ingredients. The addition of capers and cornichons turn this into a punchy dressing with their acidic flavors.
Traditionally, this was a cold sauce served over chicken, fish, or beef. More recently, it has been paired with cooked vegetables and served as a dipping sauce for fresh vegetables.
While serving gribiche sauce over roasted asparagus was our first experience with it, it certainly will not be our last. We are sold on this wonderful sauce!
Asparagus Gribiche
Asparagus Gribiche (adapted from foodnetwork.com) Total Time Required: 1 hour + 15 minutes, Active Time: 40 minutes, Marinating Time: 30 minutes, Cook Time: 5 minutes, Yield: 6 servings
Gribiche:
- 3 large eggs
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- kosher salt and freshly ground black pepper
- 1 cup fresh parsley, finely chopped
- 2 tablespoons dried chives
- 1 tablespoon drained capers, roughly chopped
- 6 cornichons, roughly chopped
Asparagus:
- 2 pounds asparagus, woody stems removed
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground black pepper
Directions:
Bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil the eggs for 12 minutes. Drain them and submerge them into an ice water bath to stop the cooking. Crack, peel, and roughly chop the eggs when they are cool enough to handle.
Cook, cool, and peel the eggs.
Whisk together the oil, mustard, vinegar, garlic, and 1/2 teaspoon each of salt and pepper in a medium bowl.
Combine the oil, mustard, vinegar, garlic, salt, and pepper for the sauce.
Stir in the parsley, chives, capers, and cornichons. Fold in the chopped eggs. Cover the gribiche and set it aside to marinate for at least 30 minutes. (The gribiche can be refrigerated for up to 2 days. Return it to room temperature before using.)
Stir the parsley, chives, capers, and cornichons into the vinaigrette, then fold in the chopped eggs.
Add the asparagus to a sheet pan and toss it with the olive oil. Season the vegetable with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set the broiler to high and broil the asparagus until it is vibrantly green and crisp-tender, about 3 minutes, turning once during cooking.
Season and broil the asparagus.
Divide the asparagus among plates and spoon the gribiche over the top. Serve immediately.
Serve the asparagus with the sauce.
This amazing sauce will brighten many food items! ~Linda
Asparagus Gribiche (adapted from foodnetwork.com) Total Time Required: 1 hour + 15 minutes, Active Time: 40 minutes, Marinating Time: 30 minutes, Cook Time: 5 minutes, Yield: 6 servings
Gribiche:
- 3 large eggs
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- kosher salt and freshly ground black pepper
- 1 cup fresh parsley, finely chopped
- 2 tablespoons dried chives
- 1 tablespoon drained capers, roughly chopped
- 6 cornichons, roughly chopped
Asparagus:
- 2 pounds asparagus, woody stems removed
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly ground black pepper
Directions:
Bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil the eggs for 12 minutes. Drain them and submerge them into an ice water bath to stop the cooking. Crack, peel, and roughly chop the eggs when they are cool enough to handle.
Whisk together the oil, mustard, vinegar, garlic, and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers, and cornichons. Fold in the chopped eggs. Cover the gribiche and set it aside to marinate for at least 30 minutes. (The gribiche can be refrigerated for up to 2 days. Return it to room temperature before using.)
Add the asparagus to a sheet pan and toss it with the olive oil. Season the vegetable with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set the broiler to high and broil the asparagus until it is vibrantly green and crisp-tender, about 3 minutes, turning once during cooking.
Divide the asparagus among plates and spoon the gribiche over the top. Serve immediately.