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