Asparagus with Sauce Gribiche
Asparagus with Sauce Gribiche. It sounds elegant and with just a little bit of work on the sauce-making front, it turns into something that’s actually tastes even better than it looks. The lovely white asparagus is nice to have and looks great on a plate, but this would work well with green asparagus and plenty of other veggies and quite possibly even a good fish dish, under the right circumstances.
There are a couple of things that have to do with the french way of making asparagus — mainly using a vegetable peeler to skim off the skin from the bottom of the sprout to the end of the stalk. That’s true whether green or white asparagus. But the real trick here is a great sauce gribiche, which it turns out is only a little work and takes the regular dish and improves it a lot. The main thing is that it requires a hard boiled egg, and it will be a lot better if you make it the night before and have it ready and nearly room temperature when you use it. I don’t know if that’s how the French do it, but I love it much more after it’s had a chance to sit around a bit.
Like a lot of recipes, this started as a blog I saw somewhere and after getting the recipe tested and adjusted a bit, this is what I came up with. I like it a lot.
- 12 Asparagus (white if you can get it)
- 1 large hard-boiled egg, peeled and separated
- 1 egg yolk
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 1 1/2 Tbsp. fresh-squeezed lemon juice
- Salt and Pepper
- 1/2 cup Canola oil
- 2 Tbsp. capers, minced
- 2 Tbsp. cornichons minced
- 1 Tbsp. fresh parsley, minced
- 1/2 Tbsp. fresh chervil, minced
- 1 Tbsp. fresh chives, minced
- 1 Tbsp. fresh cilantro, minced
- Some sprigs chervil, for garnish (optional)
- Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
- Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
- Slowly whisk in oil until emulsified and thickened. Fold in capers, cornichons, herbs, egg whites, and egg yolk; taste and season again with salt and pepper, if needed.
- (You can set the sauce aside, if need be.)
- Bring a large sauté pan of heavily salted water to a boil and have an ice water bath ready. Cook asparagus until crisp-tender, about 20 to 25 minutes depending on size; plunge into water bath, then pat dry with paper towels.
- Arrange asparagus on a serving platter, or individual plates; top a small slice of ham, if you have it, and then with several dollops of the sauce.