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5 from 10 votes

Asparagus Gribiche: #SundaySupper

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


Roasted Asparagus

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



  • 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.