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.

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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


  1. Snap the woody ends of the asparagus away and then wash thoroughly in cool water.
  2. 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.
  3. Mince the shallot.
  4. Finely chop the herbs
  5. Combine the shallot, herbs, zest, lemon juice, and olive oil with a big pinch of salt and black pepper.
  6. Grate the cooked egg on the largest tooth of a box grater and combine with the onion mixture.
  7. Coat the asparagus with olive oil, salt, and pepper and grill or roast until the outside is blistered and the color bright green.
  8. Remove the asparagus to a serving platter and then top with the sauce gribiche and serve.