Best Asparagus With Sauce Gribiche Recipes

Grilled Asparagus Gribiche image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

Steps:

Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.

Gribiche image

Provided by Martha Stewart

Time 15m

Yield Makes about 3/4 cup

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon thinly sliced cornichons
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground pepper

Steps:

Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

Asparagus With Sauce Gribiche image

Provided by threeovens

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

36 asparagus spears, trimmed
4 large hard-boiled eggs, peeled and separated
1 egg (see description)
1 1/2 tablespoons whole grain Dijon mustard (see description)
1 1/2 tablespoons white wine vinegar (see description)
fleur de sel (see description)
fresh ground black pepper (see description)
1/2 cup grapeseed oil (see description)
2 tablespoons capers, minced
2 tablespoons cornichons or 2 tablespoons pickles, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chervil, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh cilantro, minced
12 sprigs parsley or 12 sprigs chervil, for garnish

Steps:

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.