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Asparagus with Sauce Gribiche

March 2019
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For the asparagus:

36 medium asparagus spears, woody ends cut off

For the sauce gribiche:

1 large egg
1 tsp. Dijon mustard
1/3 cup extra-virgin olive oil, plus more oil if needed
1 tsp. red wine vinegar
1 cornichon, finely chopped
10 capers
1/4 cup chopped mixed fresh herbs: parsley, tarragon, chervil, and/or basil
Kosher salt and pepper to taste


Bring a pot of salted water to a low boil over medium-high heat. Prepare an ice bath by filling a large bowl with equal parts ice and water. Cook the asparagus until tender, five to seven minutes. Remove them from the boiling water and plunge into the ice bath. Once cooled, remove, pat dry, and set aside. Reserve the ice bath for the gribiche.

For the sauce gribiche:

Cook the egg in boiling water for eight minutes. Drop in the reserved ice bath to cool. Once cool, peel the egg and remove the yolk. Finely chop the white and set aside. Combine the yolk and mustard in a bowl and mash together until smooth. Drizzle in the olive oil, constantly stirring with a whisk or wooden spoon. Stir in the vinegar, cornichon, capers, herbs, and reserved egg white. Season with salt and pepper to taste. Add a bit more olive oil if you feel the consistency is too stiff. Divide the asparagus spears among four plates and spoon the sauce gribiche over top.