Asparagus With Sauce Gribiche

Recipe by threeovens
READY IN: 20mins




  • Bring a large pot of salted water to a boil; prepare an ice water bath.
  • Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
  • Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
  • Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
  • Separate the egg and place the yolk into a large bowl; reserve the white for another use.
  • Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
  • Slowly whisk in oil until emulsified and thickened.
  • Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
  • Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
  • NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.