Hello from the other side, haha!!

Seriously, although I love you guys and love this website, that was a nice and very much enjoyed break from posting!

The break was completely unintentional (sick kid, camping trip, mothers day, sick kid repeat, cleaned the house, and planted the summer garden) but here I am, back in the saddle and ready to bring you another delicious recipe! Today let me introduce you to this grilled asparagus with sauce gribiche!

Sauce gribiche (pronounced gree-beesh) is a classic French sauce (like a homemade mayonnaise) that is finished with cornichons, hard boiled egg, capers, and fresh herbs. Gribiche sauce is classically paired with frogs legs (SO French!) but I’m here to tell you to ditch those frogs legs and give this sauce a try with a nice bunch of spring asparagus!!

Grilled asparagus with sauce gribiche starts with a platter full of spring asparagus – fresh off the grill and with all those crispy bits and charred edges, yum! Then you make a gribiche sauce by stirring together hard boiled egg yolks and Dijon mustard, adding a bit of red wine vinegar and then whisking everything together while you slowly drizzle in the olive oil until you have created a loose homemade mayo. Then you fold in all the goodies: chopped cornichons, capers, diced egg whites and fresh tarragon – and voila! Your recipe is complete!

You can smother the asparagus in the decadently delicious gribiche sauce, or serve the asparagus spears with a side of the dip, totally your preference. I usually go for the smothering technique because that sauce is just so delicious and I just cant get enough! So simple, yet so elegant!!

Once you try this sauce, you will be hooked! It’s delicious on all kinds of veggies and really good with seafood. Try the sauce with homemade French Fries, or roasted or boiled potatoes. It also goes great with grilled or baked fish – kind of like a fancy tarter sauce. You could add it to your burger and make it your own “special sauce” and it goes great with any grilled or steamed spring or summer veggies – think fava beans, green beans, summer squash, zucchini, etc. And you could even buzz the sauce in a food processor or blender to make a thin dressing for a shaved vegetable or green salad.

There are so many uses for this amazing sauce – even over frog’s legs, who knew?!!

XO,

Jenn

PS Here are some other asparagus recipes you might enjoy:
asparagus and ricotta tart – a perfect vegetarian lunch option!!
fava beans and asparagus on toast – a crunchy vegetable packed snack!!
grilled asparagus with chickpeas, millet and basil – vitamin packed and so delicious!!
grilled veggies with homemade romesco sauce – a super crunchy and delicious platter of veggies!!

grilled asparagus with sauce gribiche

Jennifer Fields

Grilled asparagus spears and a classic French mayonnaise sauce with chopped hard boiled eggs, cornichons, capers, and fresh herbs - a match made in heaven!

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine French

Servings 4 servings

Ingredients

for the asparagus:

1 tbsp olive oil
1 bunch asparagus
salt
black pepper

for the sauce gribiche:

1 hard boiled egg, peeled
1 tsp dijon mustard
2 tsp red wine vinegar
1/4 tsp black pepper
1/3 cup olive oil
1 tsp capers
1 tbsp diced chopped cornichons
1/4 cup chopped tarragon, parsley, or chervil

Instructions

for the asparagus:

Preheat your grill or grill pan over high heat.
Wash the asparagus and gently pat dry with a kitchen towel. Trim off the ends of the asparagus and discard. Place the asparagus onto a large plate or baking sheet. Drizzle the olive oil over the asparagus and season with salt and black pepper. Roll the asparagus around to spread the seasoning evenly over each stalk.
Place the asparagus onto the grill and cook on one side for about four minutes. Flip the asparagus and cook for another four minutes or until cooked to your preference. (Cooking time will vary depending on the size of your asparagus spears - smaller spears will cook quicker than larger spears.)
Once the asparagus is cooked, remove from the heat and set aside.

for the sauce gribiche:

Cut the hard boiled egg into half. Use a spoon to remove the egg yolk from the egg and place the egg yolk into a medium sized bowl.
Use the back of a spoon or a fork and mash the egg yolk as best as you can. Add the mustard to the yolks and mix together fully. Add the vinegar and the black pepper to the bowl and stir to combine.
Use a whisk to stir the egg mixture together and slowly drizzle the olive oil into the egg mixture, continuously whisking together as if making a mayonnaise.
Roughly chop the egg whites into smaller than bite sized pieces. Add the egg whites, capers, cornichons, and herbs to the sauce and stir to combine. Taste and adjust seasonings as needed.

Keyword asparagus, capers, egg, grilled, herbs, vegetarian