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Roasted Asparagus Gribiche

March 21, 2015 58 Comments

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Roasted asparagus topped with chopped hard boiled eggs, and dressing in a gribiche dressing of capers, egg, mustard, and garlic.


I love to garden.

(Rewind. Whrrrrrr.)

Let me rephrase. I love going into my back yard and harvesting vegetables to eat, and love the idea of having grown them myself. But I’m not terribly successful at the actual gardening part. I have issues.

  1. I lack patience.     I don’t have the patience to properly prepare the soil, which is apparently crucial to a successful harvest. My soil amending consists of tossing a bunch of whatever I find in the shed into the area I plan to plant. If the soil is as hard as a rock, which is often, I break it up with a heavy javelin shaped pole, figuring I’m getting in my upper-body workout for the month. But it’s exhausting work, so one side of the garden is noticeably better prepared than the other.
  1. I’m inconsistent.     I start things like gangbusters, ideas clicking away, enthusiasm singing from every pore. This phase peaks with ideas of how to franchise my efforts to solve global hunger, and provide husband, puppy, and me with a cushy lifestyle. The euphoria inevitably fades as I realize not even my hunger will be solved by this garden, and I move beyond to greener pastures of new newest ideas, and start the cycle again. The garden slowly deteriorates until my husband takes pity on it, while pointing out he doesn’t enjoy gardening.
  1. Even though I know something’s risky, I think it will somehow all work out.     Years ago, I shared a backyard garden with two friends. We planted tomatoes with huge success, and all kinds of greens. Heady with all the success, I expanded the garden to an area in front of the house, even though I knew our ‘hood was besieged by marauding deer at night along with a coterie of raccoons and skunks. Those plants lasted 3 days until I found them nibbled down to the ground. Corn was another fail for everyone except for the birds, who were delighted with the corn silk. Those sparrows couldn’t have cared less that the ears of corn were small, and covered with irregularly shaped kernels only Picasso could have loved. Yes I knew the San Francisco foggy cool summers weren’t ideal for growing corn, but I figured it could work since the local gardening place was selling the seedlings.
  1. I don’t research enough before planting.     I’ve tried growing garlic – so easy everyone says, but I think something burrowed through and ate the cloves because I never got any garlic growing, and never could find the cloves again; bush beans — bugs marshaled an epic war and won; and zucchini — the ends rotted before they matured.  One year, I searched for asparagus plants for months and finally hit pay dirt with some small seedlings. The earth was still cold, so I started them in a sunny, warm kitchen window and they flourished. And then I planted them in the ground. Over the next few weeks, I watched them slowly die while I frantically googled ‘how to grow asparagus’ to no avail.

Anyway.

We’re planning to re-landscape our small backyard and I’ve been deliberating whether I want to (try to) grow vegetables again. I almost feel sorry for the seedlings I bring home. I’ve found some great wall-mounted planters that would be ideal (at least on the whiteboard in my head), and we have some really nice sunny spots, and filtered sun areas, but will I get my act together this time?

After much thought, I’ve decided, I can do this thing. Have you seen produce prices lately?? We will ALL need to grow vegetables in the near future. So I’ll be giving you updates on my garden success (or failures) through the spring and summer. Hopefully it’s more of the former than the latter.

Meanwhile this asparagus is not from my garden, which is why it’s so lovely. This dish is perfect for an Easter brunch, or any Spring brunch. I use enough eggs that it approaches a mayonnaise-less egg salad with lots of asparagus. Even the resident mayonnaise-loving carnivore loved it. And that’s an epic win no matter where the food came from.

Cook’s Tips:

  • The rice vinegar is key to the success of this dish – look for Marukan Seasoned Gourmet Rice Vinegar. It has the best balance of tart and sweet I’ve tried, and makes this dish sing.
  • Gribiche is a traditional, mayonnaise-style French sauce made by mashing hard-boiled egg yolks into a paste and whisking them into mustard and a neutral oil until emulsified. The sauce is typically finished with chopped capers, cornichons, parsley, chervil and tarragon, and a flurry of julienned egg whites.
  • The roasted asparagus and gribiche sauce can both be made ahead of time and assembled just before serving.

Wimpy Tips:

This would be wonderful with smoked trout for a picnic or served as a side dish alongside grilled trout.

Print Recipe
5 from 6 votes

Asparagus Gribiche: #SundaySupper

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Brunch
Servings: 2 mains or 4 sides
Author: Susan Pridmore

Ingredients

Roasted Asparagus

  • 1 bundle of asparagus
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • lemon juice from 1/2 lemon

Gribiche (Sauce)

  • 3 hard boiled eggs
  • 3/4 tsp finely chopped garlic
  • 2 Tbsp rice vinegar ideally Marukan Seasoned Gourmet Rice Vinegar
  • 2 tsp Dijon country mustard
  • 1 Tbsp capers coarsely chopped
  • 2 Tbsp chopped Italian parsley
  • 1 tsp fresh thyme leaves
  • ¼ cup extra-virgin olive oil
  • ¼ tsp kosher salt optional
  • 1 Tbsp thinly sliced green tops of scallions

Instructions

Asparagus

  • Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Slice off the bottom 1/3 of the asparagus and discard. Wash, dry, toss in olive oil and lay on the baking sheet. Sprinkle with salt, pepper and lemon juice.
  • Roast until tender, about 15 minutes.

Gribiche (Sauce)

  • Remove the yolk from one of the hard boiled eggs, and place in a medium bowl. Mash thoroughly with a fork and whisk in the garlic, rice vinegar, mustard, capers, parsley, and thyme leaves.
  • Slowly whisk in the olive oil to emulsify. Add salt to taste - you may not need any because of the capers.
  • Lay the roasted asparagus on a serving dish, top with the sauce.
  • Julienne the remaining eggs and arrange on top. I use a potato ricer with the disk of the smallest holes, and it works fabulously.
  • Finish with the green tops of the scallions.

This week’s theme on #SundaySupper is Spring Fling, because we’re all ready to fling ourselves into Spring – especially those areas of the country hard hit by this winter. Huge thanks to DB at Crazy Foodie Stunts and Valerie at Lifestyle Food Artistry for hosting us this week!

SPRING FLINGS

Beverages

  • Easter Egg Smoothie by Sew You Think You Can Cook
  • Home-made Limoncello by Manu’s Menu
  • Meyer Lemon Rosemary Martini by The Redhead Baker

Appetizers

  • Asparagus and Roasted Garlic Hummus by Palatable Pastime
  • Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
  • Cauliflower Salad by Wallflour Girl
  • Green Asparagus Soup with Seared Scallops by An Appealing Plan
  • Panzanella Primavera by Culinary Adventures with Camilla
  • Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
  • Skillet Spinach Artichoke Dip by Life Tastes Good

Sides

  • Asparagus Gribiche by The Wimpy Vegetarian
  • Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
  • Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
  • Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
  • Spring Green Rice by Magnolia Days

Entreés

  • Artichoke Pesto Pasta by PancakeWarriors
  • Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
  • Early Spring Risotto by Cooking Chat
  • Honey Lemon Shrimp by Cindy’s Recipes and Writings
  • Irish Lamb Stew by Food Lust People Love
  • Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
  • Quiche Florentine by Curious Cuisiniere
  • Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
  • Root Vegetable Risotto by Momma’s Meals
  • Spring Lemon Pasta by MealDiva
  • Spring Pea & Chèvre Souffle by FoodieTots
  • Spring Vegetable Risotto by A Day in the Life on the Farm
  • Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
  • Tilapia with Classic Pesto by Whole Food | Real Families
  • Veal Stew with Spring Greens by The Texan New Yorker

Desserts

  • Berry Shortcakes by That Skinny Chick Can Bake
  • Blueberry Coconut Macaroons by Pies and Plots
  • Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
  • Carrot Cake Cookies by Noshing With The Nolands
  • Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
  • Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
  • Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
  • Lemon Meringue Pie by Serena Bakes Simply From Scratch
  • Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
  • Matcha Strawberry Cake by Brunch with Joy
  • Palm Sunday Easter Bread by Love and Confections
  • Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
  • Sticky Carrot Squares by What Smells So Good?
  • Three Berry Coconut Crispies by Simply Healthy Family

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Filed Under: Asparagus, Blog Post, Breakfast & Brunch, Cooking For a Crowd, Easter, Easy Entertaining, Easy Summer Entertaining, Eggs, Fast Easy Dinners, Holiday Cooking, Make Ahead, Picnic Food, Salads, Side Dishes, Spring, Spring and Summer Brunch, Spring Fruits and Veggies, Summer Salads, Vegetables, Vegetarian, Vegetarian Dinners Tagged With: asparagus, eggs

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Comments

  1. Maureen says

    March 21, 2015 at 11:53 pm

    Wow, this looks amazing. I wish it were coming into Spring here so we could have abundant asparagus again. This recipe is worth pinning for later. 🙂

    Reply
    • The Wimpy Vegetarian says

      March 21, 2015 at 11:56 pm

      Thanks so much Maureen! And I’m still craving winter squash and apple pies. Maybe we can just fed ex each other what we’re cooking!
      The Wimpy Vegetarian recently posted..Asparagus Gribiche: #SundaySupperMy Profile

      Reply
  2. Renee says

    March 22, 2015 at 3:25 am

    Where has gribiche sauce been all my life? Thank you so much for sharing the recipe because I can’t wait to try this new discovery.
    Renee recently posted..Spring Green Rice for #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:36 am

      I love gribiche! It’s so easy to make, and it goes with all kinds of dishes, Renee. You need this sauce!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  3. Liz says

    March 22, 2015 at 8:56 am

    I’m like you! I love harvesting, but me forgetting to water is a bit of a problem—especially in August! But I’m good at buying asparagus so I’m excited to have a new recipe 🙂

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:36 am

      Watering is pretty important, I understand. Especially in August 🙂
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  4. Laura Dembowski says

    March 22, 2015 at 9:17 am

    Such a beautiful side dish! I could even eat it for a meal. I am not at all a gardener, but kudos to your for trying it.
    Laura Dembowski recently posted..Blueberry Coconut Macaroons #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:37 am

      I had it for dinner the day I made it. And I’m making it for another dinner tonight 🙂
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  5. Sue Lau says

    March 22, 2015 at 10:58 am

    Nice plating! Looks delicious.
    Sue Lau recently posted..Asparagus and Roasted Garlic Hummus for #Sunday SupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:37 am

      Thanks so much Sue!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  6. lizthechef says

    March 22, 2015 at 11:05 am

    I have mostly given up growing vegetables, although I did grow kale and golden beets over the winter. It takes so much water to keep a veggie garden going that with our drought I’m sticking to herbs and my flowers. I figure the farmers deserve my money…Lovely recipe!!
    lizthechef recently posted..The Negroni – Happy Spring!My Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:38 am

      That’s a wonderful thought, Liz! I completely agree the farmers deserve our money!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  7. Christie says

    March 22, 2015 at 12:44 pm

    I am so with you. I love picking veggies out of our garden but doing the actually gardening. I am pretty hopeless. Luckily for me my hubby likes to do it.
    Christie recently posted..Roasted Asparagus with Balsamic Mustard Vinaigrette #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:40 am

      I’m glad I’m not alone in the gardening thing. I WANT to like the gardening part, I just can’t seem to stick with it. But as soon as I see someone else’s garden, I’m full of enthusiasm again.
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  8. Terri Steffes says

    March 22, 2015 at 12:52 pm

    When I read this, I though, omg, she is writing my very experience. Are we sisters? I will be following you as a blogger! I love the idea, we try every year and even though last year was a huge success, I will feel sorry for my little plants when I pick them out. Lol, I cannot wait to share this with my husband.
    Terri Steffes recently posted..Spring Fling #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:41 am

      Gardening sisters! I love it! I’m so glad your effort was so successful last year – mine was not. But I’m determined to try one last time this summer 🙂
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  9. Tara Noland says

    March 22, 2015 at 1:06 pm

    I love eggs and asparagus together, such a pretty spring dish!!
    Tara Noland recently posted..Carrot Cake Cookies #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:41 am

      For me these two foods epitomize Spring! Thanks, Tara!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  10. Wendy, A Day in the Life on the Farm says

    March 22, 2015 at 1:12 pm

    I am much like you when it comes to gardening which is why I gave up and just joined a CSA. I love this recipe and am definitely putting it on my to try list.
    Wendy, A Day in the Life on the Farm recently posted..#Sunday Supper Welcomes SpringMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:42 am

      A CSA is a wonderful way to support local agriculture! We have several really good ones in the area!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  11. Valerie Cathell Clark says

    March 22, 2015 at 3:00 pm

    I am so making this for my Easter celebration! Looks wonderful!!!!

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:42 am

      Oh I hope you like it, Valerie! And thanks so much for hosting us this week with DB!!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  12. Marion@LifeTastesGood says

    March 22, 2015 at 6:54 pm

    What a beautiful dish! I’ve never had Gribiche before, but it sounds delicious!
    Marion@LifeTastesGood recently posted..Skillet Spinach Artichoke Dip #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:43 am

      Gribiche is so good. I add it to potatoes and cauliflower too!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  13. Eha says

    March 22, 2015 at 7:36 pm

    This has been one of my favourite ways of eating asparagus either as first course, lunch or dinner side since I was a small child! A long time before I knew about rice vinegar originally coming from N Europe . . . . A big ‘thank you’ also for all the links with my lifelong love for the vegetable . . .

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:44 am

      Thanks so much Eha! I’m so glad you like eating asparagus this way too!!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  14. Jen says

    March 22, 2015 at 7:48 pm

    This screams Spring to me! I adore your recipe and the pictures are amazing!
    Jen recently posted..Spring Lemon Pasta #SundaySupperMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:47 am

      Thanks so much, Jen!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  15. Norma Chang says

    March 23, 2015 at 4:26 am

    I am anxiously waiting for spring to arrive in my corner of the world. Doubt the grounds will thaw and warm for an early spring planting so many of my seedlings will be transplanted into window boxes and containers. Looking forward to following your garden successes.
    Definitely making this asparagus recipe.
    Norma Chang recently posted..Harvest Monday, March 23, 2015 – Overwintered Root Crops + Thyme HarvestMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:49 am

      You are the gardening Goddess, Norma, and my inspiration! If I lived closer I’d follow you around in your garden taking notes. I’ll be posting notes and photos as it all progresses 🙂
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  16. Coleen @ The Redhead Baker says

    March 23, 2015 at 6:34 am

    I’ve never heard of gribiche before! This sounds delicious!

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:49 am

      Gribiche is so good with so many veggies, fish and chicken. I could also it with a flank steak salad!
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  17. CarriesExpKtchn says

    March 23, 2015 at 9:20 am

    I too have never heard of Gribiche before but I love the flavor combination. I bet it would go beautifully over grilled chicken as well. Thanks for sharing!
    CarriesExpKtchn recently posted..Easter Chick Oreo PopsMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 23, 2015 at 11:50 am

      It would be wonderful with grilled chicken. Or slice the chicken up and toss into a salad — add a little more olive oil to the sauce and add as a dressing. It would be GREAT.
      The Wimpy Vegetarian recently posted..Roasted Red Pepper PenneMy Profile

      Reply
  18. Diana @DandelionGreensBlog says

    March 23, 2015 at 2:24 pm

    I feel your pain on gardening, and especially liked the “do it with a friend” option! But, yes, you can do it 🙂 And awesome dish- I’ve always wanted to try this… can’t wait!

    Reply
  19. Shaina says

    March 23, 2015 at 6:42 pm

    I’ve never heard of this before, but it is absolutely gorgeous! Asparagus are my favorite spring veggie, yum!

    Reply
  20. mjskitchen says

    March 23, 2015 at 7:12 pm

    Gardening in one of the most rewarding activities one can spend time on, IMO. For years, I did all of the gardening, from toiling to picking. Now a days, Bobby does the toiling, and planting, then I take over from there. Spending morning in the garden is such a great way to start the day, then serving a plate of homegrown food is an even better way to end the day. So good luck on your garden Susan! Oh, the almighty asparagus. Just can’t get enough of it this time of year so I’m always looking for new recipes. Have never heard of “gribiche”, and it sure looks good! Thanks for sharing!
    mjskitchen recently posted..Asparagus with Orange and KalamataMy Profile

    Reply
    • mjskitchen says

      March 22, 2017 at 8:10 pm

      Made this for supper tonight. Made a wonderful vegetarian meal. Thanks for another great recipe!
      mjskitchen recently posted..Black Beans, Shiitake, and Fried Polenta with Red ChileMy Profile

      Reply
  21. Karen @ Karen's Kitchen Stories says

    March 23, 2015 at 11:56 pm

    Very cute post (p.s. I have that white dish and love it). I can relate to your loving to harvest but not actually garden preferences. =)
    Karen @ Karen’s Kitchen Stories recently posted..Potato Leek PieMy Profile

    Reply
  22. cheri says

    March 24, 2015 at 8:21 am

    Hi Susan, love how you dressed up this lovely veggie, eggs and asparagus are made for each other.
    cheri recently posted..Flower Child ScrambleMy Profile

    Reply
  23. Julie @ Texan New Yorker says

    March 24, 2015 at 11:03 am

    This looks so delicious, I love asparagus! I’ve never tried my hand at gardening but I can’t imagine I’d have *any* success, lol! I’m still trying to work up the nerve to plant the basil I got for my birthday in my windowsill!

    Loved reading your post. 🙂
    Julie @ Texan New Yorker recently posted..Veal Stew with Spring Greens #SundaySupperMy Profile

    Reply
  24. Mary @ Fit and Fed says

    March 25, 2015 at 6:33 pm

    That one went right into my ‘recipes to try.’ We roast asparagus so often this time of year and serve it as is just off the grill. I like the idea of dressing it up like this, perfect for a spring brunch. Our table these days is a bit like yours, Susan, divided, with my mom’s special diet, so hers would be served without the cool sauce (gribache sounds like a really good thing to know about).
    Mary @ Fit and Fed recently posted..Pavlova with Raspberry CreamMy Profile

    Reply
  25. Oui, Chef says

    March 26, 2015 at 7:39 am

    I LOVE sauce gribiche, and your post totally cracks me up because you SO could have been talking about MY gardening experience. I always have such great plans that I never seem to follow through to veggie success.
    Oui, Chef recently posted..Quinoa CookiesMy Profile

    Reply
  26. Mary @ Fit and Fed says

    March 26, 2015 at 7:54 pm

    Susan, I made your gribache sauce tonight and put it atop roasted asparagus from the grill. It’s excellent! I used a little less olive oil. One little thing in the directions is that you don’t mention the rice vinegar, but it was obvious to whisk it along with the olive oil. Also, technique question: do you pick the thyme leaves off the stems? I usually do because sometimes the stems can be tough, but wondered whether other people do, they are so tiny.
    Mary @ Fit and Fed recently posted..2015 Pacific Coast Adult Sectionals Part IIMy Profile

    Reply
    • The Wimpy Vegetarian says

      March 27, 2015 at 8:24 am

      I’m so happy you tried the recipe, Mary, and glad to hear you liked it!! Thanks SO MUCH for mentioning the rice vinegar omission in the instructions. You whisk it into the cooked yolk along with the garlic, mustard and herb. The olive oil comes last only once the rice vinegar is completely mixed in for good emulsification. I’ve made that correction!! On the thyme leaves, I know a lot of people include thyme stems, but I pull off the leaves too. I pinch off the tops, turn the stems upside down and strip them down in one movement. If some stems snap easily and get included I don’t worry, but most of my stems are then discarded. Thanks so much for trying this recipe! I made it again last night for dinner and put it over some couscous and a little chopped raw bok choy for my entree and it worked great!
      The Wimpy Vegetarian recently posted..Mashed Celery Root with Blue Cheese and Watercress: #FoodNetwork-DishMy Profile

      Reply
  27. Cindys Recipes and Writings says

    March 27, 2015 at 2:25 am

    Susan, try container gardening. You can even grow tomatoes in containers. When we lived in an apartment I had to garden this way. Just a thought since we both enjoy fresh picked so much!
    Cindys Recipes and Writings recently posted..Chocolate Peanut Butter Tandy Cake #ChocPBDayMy Profile

    Reply
  28. Lauren @ Sew You Think You Can Cook says

    March 29, 2015 at 4:09 pm

    We can’t grow anything. Even keeping scallions alive in a glass of water pushes my skills. I wish you the best of luck in your gardening adventures. Next year when we move to California maybe I’ll try my hand at a little herb garden. And garlic – garlic prices here in Ohio are outrageous!
    Lauren @ Sew You Think You Can Cook recently posted..#SundaySupper: April Fool’sMy Profile

    Reply
    • The Wimpy Vegetarian says

      April 6, 2015 at 10:33 am

      California is a great place to grow garlic (they say). I live about 3 hours north of Gilroy, California, the garlic capital of the world. They have a huge garlic festival every summer and serve garlic wine, garlic soup, and anything else you can imagine that’s all about garlic.
      The Wimpy Vegetarian recently posted..Baby Bok Choy Couscous with Mangoes and StrawberriesMy Profile

      Reply
  29. Alice Mizer says

    April 5, 2015 at 10:17 pm

    LOL I love the “frantically Googling” …. thats me too! 🙂 I can get some veggies to grow in some places but not others and definitely not in quantities enough for more than one, very small, person.

    Reply
    • The Wimpy Vegetarian says

      April 6, 2015 at 10:34 am

      I’m definitely going to approach this gardening thing in a more systematic way!
      The Wimpy Vegetarian recently posted..Baby Bok Choy Couscous with Mangoes and StrawberriesMy Profile

      Reply
  30. Michelle@healthiersteps says

    April 5, 2015 at 11:21 pm

    I love roasted asparagus, I just had some for supper!

    Reply
    • The Wimpy Vegetarian says

      April 6, 2015 at 10:35 am

      It’s one of my very favorite vegetables!
      The Wimpy Vegetarian recently posted..Baby Bok Choy Couscous with Mangoes and StrawberriesMy Profile

      Reply
  31. Barbara @ Spirited Cook says

    April 6, 2015 at 8:08 am

    I am printing this off to make. I love both asparagus and eggs — I would serve this as part of a buffet, in fact, I just might for my book club next week! Also, I need to investigate Sunday Supper — I’ve met Isabel, and that’s who runs it, right?

    Reply
    • The Wimpy Vegetarian says

      April 6, 2015 at 10:37 am

      Oh I hope you like it as much as we do! I make it on a regular basis right now. The other night I served it over herbed couscous and it was a wonderful entree! And yes, Isabel is who runs it. Go to any of my #SundaySupper posts (the hashtag is in the header) and at the bottom is a link to request to join! We’d love to have you in the ‘family’. It’s a very nice group of people to blog with on Sunday.
      The Wimpy Vegetarian recently posted..Baby Bok Choy Couscous with Mangoes and StrawberriesMy Profile

      Reply
      • Barbara says

        April 6, 2015 at 11:01 am

        Thks for letting me know! Cheers!

        Reply
  32. Susan | LunaCafe says

    April 6, 2015 at 7:40 pm

    Love asparagus and love this flavor pairing. I haven’t made gribiche for eons. It’s a sensational sauce.
    Susan | LunaCafe recently posted..Rhubarb Apple Crisp with Toasted Hazelnut StreuselMy Profile

    Reply
  33. Laura says

    April 6, 2015 at 7:45 pm

    This post is hilariously wonderful. I live in the country and when I moved here I had grand garden plans. Yeah that lasted exactly one season of back breaking weeding (in my defense, the weeds were WAY WORSE out here in the country where the weeds had been running riot for decades). Now I use the farmer’s market lol. I do grow herbs at least.

    This is a great dish!

    Reply
  34. The Wimpy Vegetarian says

    June 6, 2016 at 10:52 am

    I’m so glad you enjoyed it!! xo
    The Wimpy Vegetarian recently posted..Roasted Red Pepper AioliMy Profile

    Reply

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