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Ingredients
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Vegetables
Sauce
Method
Preparation
Cook the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until bright green and tender. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
Prepare the Gribiche Sauce
In a bowl, chop the hard-boiled eggs and add the chopped tarragon, Dijon mustard, red wine vinegar, and olive oil. Mix well until combined. Season with salt and black pepper to taste.
Serving
Plate the Dish
Arrange the asparagus on a serving platter and drizzle the tarragon gribiche sauce over the top. Serve immediately.
