recipe

April 12, 2020

Asparagus with Sauce Gribiche

A table set with asparagus and sauce gribiche

Easter is typically a time where the asparagus is in season and you have hard-boiled eggs on hand. This is the perfect time to make a gribiche or cold egg sauce for the asparagus. Capers are a briney, salty addition that, coupled with the crisp fresh asparagus, makes a great spring or Easter dish.

A table set with asparagus and sauce gribiche

Asparagus with Sauce Gribiche

Ingredients

  • 1 bundle asparagus

Gribiche

  • 3 hard-boiled eggs
  • 3/4 tsp finely chopped garlic
  • 2 tsp lemon juice
  • 2 tsp Dijon country mustard
  • 1 tsp mayonnaise
  • 1 tbsp small capers
  • 2 tbsp chopped Italian parsley
  • 1 tsp fresh thyme leaves
  • ¼ cup olive oil 

Instructions

Asparagus

  1. Snap tough ends off the asparagus.
  2. Heat a pot of boiling water.
  3. Put asparagus in boiling water for two-four minutes depending on the thickness.
  4. Put cooked asparagus in a bath of ice water to stop the cooking and retain the bright green color and crispness of the asparagus.

Gribiche

  1. Rough chop 2 eggs. Set aside.
  2. Mash 1 yolk thoroughly with a fork and whisk in the garlic, lemon juice, mustard, mayonnaise, capers, parsley, and thyme leaves.
  3. Slowly whisk in the olive oil and whisk with a fork to emulsify.
  4. Arrange the poached asparagus on a serving dish, top with the sauce.
  5. Top with the reserved rough chopped eggs.

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