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Asparagus with Sauce Gribiche

Spring asparagus is in full swing at local farmers' markets right now. This elegant, yet simple preparation of blanched asparagus topped with a pleasantly tart mixture will start off your meal with a seasonal treat.

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Yield: 4 servings as an appetizer

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Active Time: 15 minutes
Start to Finish: 15 minutes

For this recipe you’ll need:

1 bunch asparagus, tough ends removed
1 shallot, minced
2 teaspoons capers, rough chopped
2 teaspoons cornichons, minced
2 Tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 hard-boiled eggs, minced (see note, below)
1 teaspoon fresh tarragon, rough chopped
2 teaspoons fresh parsley, rough chopped
1 teaspoon fresh chives, minced
Salt and pepper to taste

Bring a large pot of water to a boil and add a generous pinch of salt. Blanch the asparagus until crisp yet tender, 2 to 3 minutes depending on the thickness.
As soon as it comes out of the boiling water, shock the asparagus in a bowl of ice water until cold; drain well. Place on a platter and keep cold while preparing the sauce.
For the sauce, mix together the shallots, capers, cornichons and vinegar.
Slowly whisk in the olive oil to create an emulsion. Fold in the hard-boiled eggs, herbs, salt and pepper to taste. Spoon the gribiche over the chilled asparagus and serve.

NOTE: To make perfect hard-boiled eggs, place your eggs in a saucepan and cover with cold water. Bring to a boil and reduce the heat to a simmer. Cook, uncovered, for 9 minutes. Shock the eggs in an ice bath until cold. Peel the shell off the eggs, rinse and enjoy!

Asparagus with Sauce Gribiche

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