Grilled Asparagus with Sauce Gribiche

2015-06-11 08:06:54

Serves 6

For the Sauce

2 shallot cloves, minced
2 T. red wine vinegar
1 large egg
1 T. Dijon
Salt to taste
1 ¼ cups olive oil
¼ cup loosely packed fresh herbs, minced (parsley, tarragon, dill, basil, chives)
1-2 T. capers, rinsed and chopped
1 T. chopped cornichons

For the Asparagus

1 large bunch asparagus spears (or enough for 4-6 spears per serving), woody bottoms discarded
olive oil
salt and pepper to taste

Make the sauce (it gains in flavor)

Combine the shallots and the vinegar in a small bowl, and let sit while you do the rest.
Make a 4-minute egg - Put an egg in a saucepan of water and bring it to a boil, then simmer for four minutes. Transfer the egg to an ice bath and let it cool. Peel the egg and carefully peel away the white, setting it aside.
Add mustard and salt to the yolk in a bowl. Bash it a little with a whisk, so the yolk runs free, then whisk it briefly.
Slowly whisk in the oil drop by drop until the sauce begins to hold its shape. Once the sauce is emulsified, you can whisk the oil in a thin stream. Stir in the capers, cornichons, and herbs. Add the shallot/vinegar mixture a little at a time until you reach the consistency and taste you like. You may not add it all. Taste and season with salt. Refrigerate.

Asparagus

Just before service, preheat a grill or grill pan to medium high heat. Pile asparagus onto a baking sheet. Drizzle with olive oil and salt and coat thoroughly. Place the asparagus directly onto the grill grate in a thin layer and grill 2-3 minutes per side, or until well-marked. Remove to a platter.
Arrange the asparagus on a platter or plate individually, dollop with the Sauce Gribiche and serve immediately.

Notes

Sauce Gribiche is a classic, cold, Mayonnaise based French sauce. It is easy to make and is fabulous with grilled vegetables, potatoes, fish, and poultry.

By Robin Nathan

Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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