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)

Ingredients

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

Instructions

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.

 

Photograph copyright foodpixies.com

 

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