Another classic bistro favorite! One of my favorite ways to prepare asparagus is to give them a good blanch in heavily salted water and serve them chilled. The sauce gribiche is like a cross between an egg salad and a classic steak tartare. Much of the same accoutrement to steak tartar is mixed with hard boiled eggs and seasoned heavily with vinegar and herbs, which complements the slightly sweet and vegetal qualities of the asparagus.
- 1 bunch of asparagus
- 1 lemon
- Salt and black pepper
- 2 teaspoons of olive oil
- 3 eggs
- 10 cornichons
- ⅛ cup parsley leaves
- ⅛ cup chervil or tarragon leaves
- ⅛ cup sliced chives
- 1 clove garlic
- 1 ½ tablespoons capers
- 1 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
- 3 to 4 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Bring a large pot of heavily salted water to a boil.
- Drop in your asparagus and blanch for 1-2 minutes until tender and bright green.
- Remove from the water and cool in an ice bath.
- Remove the asparagus from the ice bath and dry thoroughly.
- Dress them with olive oil, lemon juice and zest, salt, and pepper.
- Cook the egg in boiling water for 8 minutes. Remove from heat, drain away the water, and cool the egg by adding ice and cold water to the pot.
- Once cool, peel the egg then extract the yolk. In a medium-sized bowl, mash the yolk with the mustard until smooth.
- Drizzle in the olive oil, beating with a fork or wooden spoon while doing so (trying to make an emulsion), then adding the vinegar.
- Mince the egg white and cornichon separately and add them to the sauce, along with the capers.
- Stir in the herbs and add salt and pepper. Taste, and season with additional salt, pepper, and vinegar, if necessary. Serve at room temperature, poured over the asparagus.