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Ingredients
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Asparagus
Sauce Gribiche
Method
Asparagus
- 1
Prepare the boiling water
Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
- 2
Cook the asparagus
Once the water is boiling, add 1 lb of fresh asparagus, ensuring the spears are submerged.
- 3
Blanch the asparagus
Blanch the asparagus for about 3-4 minutes until bright green and tender-crisp.
- 4
Chill the asparagus
Remove the asparagus from the boiling water and immediately transfer it to an ice bath to stop the cooking process.
- 5
Drain and set aside
After a few minutes in the ice bath, drain the asparagus and set aside until ready to serve.
Sauce Gribiche
- 6
Prepare the eggs
Peel the hard-boiled eggs and chop them finely.
- 7
Mix the base
In a mixing bowl, combine the chopped eggs, 1 tablespoon of Dijon mustard, and 1 tablespoon of white wine vinegar.
- 8
Emulsify the sauce
Slowly whisk in 1 cup of olive oil until the mixture is emulsified and creamy.
- 9
Finish the sauce
Add 2 tablespoons of chopped capers, 2 tablespoons of fresh parsley, 1 tablespoon of fresh chives, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper to the sauce. Mix until combined.
