Asparagus with gribiche sauce

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This is an elegant French starter that can be prepared in advance. Use home-made or bought mayonnaise.

Serves 4 (divides in half or doubles easily)


20 asparagus spears

For the gribiche sauce:
220ml mayonnaise
1 whole boiled egg, chopped finely
1 egg yolk, chopped finely
1 tablespoon capers, rinsed and chopped finely
2 cornichons, chopped finely
1 teaspoon chervil, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chopped chives


1. Snap the woody ends off the asparagus. Cook the spears in boiling water for 4 minutes, take them out and refresh in cold water. Dry with paper towel. If you are not using them immediately, put them on a plate, cover with cling film and store in the fridge.

2. Mix the ingredients together for the gribiche sauce.

3. Before serving, bring the asparagus to room temperature. Lay 5 asparagus spears on each plate, and spoon the gribiche sauce on top.

Recipe variations
You can also make this sauce with oil and vinegar instead of mayonnaise: make a dressing with two parts olive oil and one part white wine vinegar, add a little Dijon mustard to taste, season with salt and pepper, then whisk in the chopped boiled egg yolk, cornichons and capers and finish with the chopped fresh herbs.


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