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Green Asparagus with Sauce Gribiche

Green Asparagus with Sauce Gribiche
© Stine Christansen
Home Food & Drinks Recipes Cooking Green Asparagus with Sauce Gribiche

Green Asparagus with Sauce Gribiche

Vegetables
Asparagus

The combination of green asparagus and the classic French Sauce Gribiche is one of those match-made-in-heaven dishes. It just works – and it's easy to put together, too.

For the asparagus

Ingredients
1 bunch green asparagus
splash(es) olive oil
2–3 tablespoon(s) freshly grated Parmesan cheese
1/2 lemon, juiced

For the sauce gribiche

Ingredients
2 hard-boiled eggs yolks, chopped
2 egg whites, sliced
2 teaspoon(s) Dijon mustard
20 ml white wine vinegar
60 ml olive oil
4 baby gherkins, finely chopped
1 tablespoon(s) salted capers, rinsed, dried and chopped
salt
1 handful chopped fresh herbs (tarragon, chervil, parsley, chives), plus extra sprigs of chervil, to serve
pinch(es) pepper

Preparation:

  • For the sauce, whisk the egg yolks, mustard, vinegar and olive oil in a bowl until a creamy paste is formed.
  • Mix in the remaining ingredients and mash with a fork to form a chunky sauce. Season with salt and pepper.
  • For the asparagus, heat a large frying pan, add the olive oil and, when hot, fry the asparagus for 4–6 minutes, turning, until nicely browned and slightly blistered.
  • Arrange the asparagus on a plate and garnish with the Sauce Gribiche and the chervil. Sprinkle over the Parmesan cheese and squeeze over the lemon juice to serve. 

Tip:

The Sauce Gribiche would also be good with fried fish or ham.

Find out more

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