Sauce Gribiche On Crisp Asparagus Recipe

There’s something about this asparagus with sauce gribiche that just screams fresh and vibrant, making it perfect for those breezy spring evenings when I want a meal that’s light yet flavor-packed. I love how the tangy bite of Dijon and red wine vinegar, combined with the briny capers and cornichons, dances on my taste buds, while the aromatic herbs add a delightful freshness to every bite.

My love for crafting eye-catching dishes has led me to this particular recipe for Sauce Gribiche on Crisp Asparagus. The fresh asparagus, decadent olive oil, and zesty capers combine to deliver more than just serious flavor.

The Dijon mustard and red wine vinegar lend a pleasant tang, while the tarragon and parsley elevate the sauce with a fresh burst of aroma.

Ingredients

Asparagus is low in calories, high in fiber, and vitamins; it brings fresh crunch to dishes.

Eggs: Provide creaminess and body to the sauce.

They are rich in protein and healthy fats.

Mustard, Dijon: Tangy, sharp flavor that enhances the overall taste.

Red wine vinegar: Supplies the right amount of acidity and tang; balances the flavors in the sauce.

Olive oil: Healthy fats that are good for the heart.

This adds smoothness and richness to the dressing.

Capers are salty and tangy, delivering a big flavor that packs a punch.

Cornichons: Tart and crisp; supply texture and vivacity.

Shallots have a flavor profile that is similar to that of mild onions but with added subtle sweetness and more complex flavors.

Herbs (Tarragon & Parsley): Notes of freshness and aroma; amplify the flavor’s complexity.

Ingredient Quantities

• 1 pound (450g) fresh asparagus, trimmed
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 cup (120ml) olive oil
• 2 tablespoons capers, drained and chopped
• 2 cornichons, finely chopped
• 1 small shallot, finely minced
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Start by preparing the eggs: Take a saucepan and place the eggs inside, making sure to cover them with water. You want to have enough water so it isn’t too tight, but not so much that you have the kind of surface area that would take too long to boil. Then bring the water to a rolling boil. Once you have the rolling boil, turn off the heat and cover the pan. Let it sit there for 10 minutes before you move the eggs to a nice ice bath in a bowl.

2. As the eggs cool, get the asparagus ready: Trim off the tough ends of the asparagus and put a pot of salted water on to boil. Blanch the asparagus for 2-3 minutes until bright green and just tender. Quickly transfer it to an ice water bath to stop the cooking, then drain and pat dry.

3. Remove the cooled eggs from their shells and divide them into yolks and whites. Chop the egg whites into tiny bits and set them aside.

4. In a medium bowl, the yolks are mashed with a fork. To the mashed yolks, the Dijon mustard and red wine vinegar are added, and the mixture is whisked to combine.

5. Slowly blend in the olive oil until the mixture is thick and emulsified.

6. Add the chopped egg whites, capers, cornichons, and minced shallot. Mix them evenly into the dish.

7. Mix in the tarragon and parsley that have been chopped finely.

8. Add salt and freshly ground black pepper to taste in the sauce gribiche.

9. Position the asparagus, which has been blanched, on a serving platter.

10. Serve the sauce gribiche immediately over the asparagus, spooning it on to ensure even coverage. Enjoy your asparagus as a simple, fresh first course, perhaps at a springtime dinner party, with this bright-tasting sauce that has a touch of sharpness.

Equipment Needed

1. Saucepan
2. Medium pot
3. Bowl (for the ice bath)
4. Slotted spoon or tongs
5. Knife
6. Cutting board
7. Fork
8. Whisk
9. Medium bowl
10. Serving platter
11. Measuring spoons
12. Measuring cup
13. Paper towels or a clean kitchen towel (for drying asparagus)

FAQ

• Q: How do I prepare the asparagus for this recipe?A: Clean the asparagus and cut the woody ends off. Steam or blanch them until bright green and crisp-tender, 3-5 minutes. Transfer to an ice bath and let sit until cool.
• Q: How do I make the Sauce Gribiche?A: Boil the eggs until hard. When done, peel and chop the eggs. In a bowl, whisk together the Dijon mustard and red wine vinegar. While whisking vigorously to mix and emulsify, slowly drizzle in the olive oil. Then, stir in the chopped eggs, capers, cornichons, shallot, tarragon, and parsley to the mixture. Season with salt and pepper to taste.
• Q: Can I make the Sauce Gribiche ahead of time?A: Yes, you can make the Sauce Gribiche a day ahead of time. Store it in an airtight container in the refrigerator. Stir well before using.
• Q: What can I substitute for cornichons if I can’t find them?You can use diced dill pickles or even pickled cucumbers to replace the cornichons. Keep in mind both the flavor variations between dill pickles and cornichons and the texture of your end product, as these are obviously two pickled cucumber products.
• Q: Is there an alternative to fresh tarragon?A: In the absence of fresh tarragon, you can substitute dried tarragon, but begin with a scant teaspoon. Dried herbs have a tendency to be more potent than their fresh counterparts and should be used delicately.
• Q: What is the best way to serve Sauce Gribiche on asparagus?Pour the Sauce Gribiche with a generous hand over the ready-made asparagus and serve as an elegant side dish or appetizer.
• Q: Can this dish be served cold?Q: Is Sauce Gribiche on Crisp Asparagus a good picnic dish?

  A: Yes. Sauce Gribiche on Crisp Asparagus can be served cold, making it an ideal dish for warm weather or as part of a picnic spread.

Substitutions and Variations

For a vegan alternative, substitute with 1/3 cup of silken tofu that has been blended with 1/4 teaspoon of turmeric to replace the 2 large eggs called for in the recipe.
1 tablespoon Dijon mustard: Substitute with 1 tablespoon whole grain mustard for a different texture.
2 tablespoons red wine vinegar: Use 2 tablespoons white wine vinegar or apple cider vinegar in its place.
1/2 cup (120ml) olive oil: Substitute with 1/2 cup avocado oil for a lighter flavor.
2 cornichons, finely chopped: Substitute with 2 tablespoons finely chopped dill pickles.

Pro Tips

1. *Egg Perfection*: For perfectly cooked eggs, ensure they are at room temperature before starting, and use a timer for precision. The ice bath not only stops the cooking but also makes peeling easier.

2. *Asparagus Texture*: To retain the vibrant color and texture of the asparagus, don’t skip the ice bath after blanching. This not only preserves the bright green color but also keeps the asparagus crisp-tender.

3. *Sauce Emulsification*: When adding the olive oil to the yolk mixture, pour it in a thin, steady stream while whisking continuously. This helps in creating a stable emulsion for a smoother and creamier sauce.

4. *Flavor Balance*: Adjust the salt, pepper, and mustard to taste, keeping in mind that the capers and cornichons add a salty and tangy dimension. Tasting as you mix will ensure the right balance.

5. *Herb Freshness*: Use fresh herbs for the best flavor impact. Lightly bruise the tarragon and parsley with the back of your knife before chopping to release more of their aromatic oils.