Spring asparagus and sauce gribiche

Chef Jennifer Biesty
Shakewell, Oakland

This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.

Ingredients

Asparagus
1/4 cup salt
2 bunches asparagus, ends trimmed

Sauce gribiche
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tbsp. capers
1 tbsp. chopped parsley
1 tbsp. chopped tarragon
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
1/2 tsp. salt
Freshly ground pepper, to taste

Directions

For asparagus: Bring a gallon of salted (add 1/4 cup salt) 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.

For sauce: Mix all ingredients in a bowl. Taste and adjust seasonings to your liking.

To serve: Arrange asparagus on a platter and spoon sauce over the top. Serve immediately.

Serves 2 to 4