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Grilled Asparagus with Sauce Gribiche
For the Sauce
- 2 shallot cloves, minced
- 2 T. red wine vinegar
- 1 large egg
- 1 T. Dijon
- Salt to taste
- 1 ¼ cups olive oil
- ¼ cup loosely packed fresh herbs, minced (parsley, tarragon, dill, basil, chives)
- 1-2 T. capers, rinsed and chopped
- 1 T. chopped cornichons
For the Asparagus
- 1 large bunch asparagus spears (or enough for 4-6 spears per serving), woody bottoms discarded
- olive oil
- salt and pepper to taste
Make the sauce (it gains in flavor)
- Combine the shallots and the vinegar in a small bowl, and let sit while you do the rest.
- Make a 4-minute egg - Put an egg in a saucepan of water and bring it to a boil, then simmer for four minutes. Transfer the egg to an ice bath and let it cool. Peel the egg and carefully peel away the white, setting it aside.
- Add mustard and salt to the yolk in a bowl. Bash it a little with a whisk, so the yolk runs free, then whisk it briefly.
- Slowly whisk in the oil drop by drop until the sauce begins to hold its shape. Once the sauce is emulsified, you can whisk the oil in a thin stream. Stir in the capers, cornichons, and herbs. Add the shallot/vinegar mixture a little at a time until you reach the consistency and taste you like. You may not add it all. Taste and season with salt. Refrigerate.
Asparagus
- Just before service, preheat a grill or grill pan to medium high heat. Pile asparagus onto a baking sheet. Drizzle with olive oil and salt and coat thoroughly. Place the asparagus directly onto the grill grate in a thin layer and grill 2-3 minutes per side, or until well-marked. Remove to a platter.
- Arrange the asparagus on a platter or plate individually, dollop with the Sauce Gribiche and serve immediately.
Notes
- Sauce Gribiche is a classic, cold, Mayonnaise based French sauce. It is easy to make and is fabulous with grilled vegetables, potatoes, fish, and poultry.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/