When Spring asparagus is in full swing at local farmers' markets, turn to this elegant, yet simple preparation of blanched asparagus topped with a pleasantly tart mixture. Start off your meal with a seasonal treat!
Yield: |
4 servings as an appetizer |
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
Directions:
-
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! |
