Asparagus with Sauce Gribiche
Asparagus and eggs love each other, especially when they are golden-yolked farm eggs! The sauce gribiche can be made up to 3 days in advance.
Ingredients
1 pound asparagus
4 eggs
1 shallot or small onion
10 sprigs parsley
5 sprigs tarragon
1 lemon, zest and juice
1/4 cup olive oil
salt and pepper
Method
- Snap the woody ends of the asparagus away and then wash thoroughly in cool water.
- Hard boil the eggs by covering with cold water and bringing to a boil. When boiling remove from the heat, cover, and let sit for 10 minutes. Then cool by rinsing under cold water.
- Mince the shallot.
- Finely chop the herbs
- Combine the shallot, herbs, zest, lemon juice, and olive oil with a big pinch of salt and black pepper.
- Grate the cooked egg on the largest tooth of a box grater and combine with the onion mixture.
- Coat the asparagus with olive oil, salt, and pepper and grill or roast until the outside is blistered and the color bright green.
- Remove the asparagus to a serving platter and then top with the sauce gribiche and serve.
