Simple Grilled Asparagus with Sauce Gribiche

First off, I know you’re asking, ‘What is ‘sauce gribiche'? Gribiche is a traditional, mayonnaise-style French sauce made by mashing hard-boiled egg yolks into a paste and whisking them into mustard and oil until emulsified. So, if you can hard boil an egg, you can make this sauce!

The sauce is typically finished with chopped capers and/or cornichons, fresh herbs, and a flurry of finely chopped egg whites. It’s super delicious, a little fancy, and really dresses up a platter of grilled asparagus! Serve alongside any simply grilled protein (chicken, steak, salmon) and you have an elegant, seasonal dinner perfect for a small gathering or ‘just us two’.

Grilled Asparagus with Sauce Gribiche

Serves 4

Ingredients:

For the Asparagus:

2 large bunches asparagus

1 TB extra virgin olive oil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

For the Gribiche:

3 hard boiled eggs

1 TB champagne vinegar (or rice vinegar)

1 TB Dijon mustard

1 TB capers, coarsely chopped

2 TB finely chopped Italian parsley

1 TB finely chopped fresh tarragon

1 tsp finely chopped fresh chervil (optional)

1/3 cup extra virgin olive oil

Method:

1. Grill the asparagus until just tender and tips are lightly charred. Set aside to room temperature.

2. Make the sauce: Remove the yolks from the hard boiled eggs and place in a medium bowl. Mash thoroughly with a fork and whisk in vinegar, mustard, capers, and chopped herbs. Slowly whisk in the olive oil to emulsify. Add salt to taste if needed.

3. Serve: Arrange the cooled asparagus on a serving platter. Finely chop the egg whites, or pass through the smallest holes on a potato ricer, and scatter the whites over top of the asparagus. Drizzle the sauce gribiche over the top. Sprinkle with coarse salt if desired and a drizzle of good olive oil. Serve chilled or at room temperature.