Green Asparagus with Sauce Gribiche

Green Asparagus with Sauce Gribiche

© Stine Christansen

Green Asparagus with Sauce Gribiche

Green Asparagus with Sauce Gribiche

© Stine Christansen

For the asparagus

Ingredients

1
bunch
green asparagus
splash
olive oil
2–3
tablespoon
freshly grated Parmesan cheese
1/2
lemon, juiced

For the sauce gribiche

Ingredients

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

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.