Ingredientes para Asparagus With Sauce Gribiche
- 1 lb Asparagus Spears
- 2 large Eggs
- 2 large Egg
- 1 tablespoon Whole Grain Dijon Mustard
- 1 teaspoon White Wine Vinegar
- Fleur De Sel, to taste
- Fresh Ground Black Pepper, to taste
- Grapeseed Oil (not used in recipe)
- 2 tablespoons finely chopped Capers
- 2 tablespoons finely chopped Cornichons
- Fresh Parsley (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
- Fresh Chervil (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
- Fresh Chives (part of 2 tablespoons total chopped fresh herbs for sauce)
- Fresh Cilantro
- Parsley (part of 2 tablespoons total chopped fresh herbs for sauce), plus sprigs for garnish
- 1/2 cup Mayonnaise
- 1/4 cup Extra Virgin Olive Oil
- Tarragon (part of 2 tablespoons total chopped fresh herbs for sauce)
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Cómo preparar Asparagus With Sauce Gribiche
- Bring a large pot of salted water to a boil. Add 1 pound of asparagus and cook until crisp-tender, about 4-5 minutes depending on thickness.
- Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant green color.
- Remove asparagus from ice bath and pat thoroughly dry with paper towels.
- While the asparagus cooks, prepare the Sauce Gribiche: Hard-boil 2 large eggs. Once cool, peel and separate the yolks from the whites.
- Coarsely chop the egg whites and set aside.
- Push the egg yolks through a fine-mesh sieve into a medium bowl for a smoother texture.
- In a large bowl, whisk together 1/2 cup mayonnaise (or make your own – see notes), 1 tablespoon Dijon mustard, and 1 teaspoon white wine vinegar.
- Season with salt and freshly ground black pepper to taste.
- Slowly whisk in 1/4 cup extra virgin olive oil until the sauce emulsifies and thickens.
- Gently fold in the chopped egg whites, 2 tablespoons finely chopped capers, 2 tablespoons finely chopped cornichons (small pickles), 2 tablespoons chopped fresh herbs (chives, parsley, tarragon recommended), and the sieved egg yolks.
- Taste and adjust seasoning with salt, pepper, mustard, or vinegar as needed.
- Arrange the asparagus on a serving platter or individual plates.
- Top with generous dollops of the Sauce Gribiche.
- Garnish with fresh parsley or chervil sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
15g
Carbs
1g
