Asparagus Gribiche
Asparagus Gribiche is perfect for your next spring brunch or an Easter dinner. Gribiche is kind of like egg salad made into a sauce, French style, with hard boiled eggs, capers, parsley and thyme.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Brunch, Side Dish
Cuisine: French
Keyword: asparagus gribiche
Servings: 4
Calories: 214.5kcal
Author: Susan Pridmore
Roasted Asparagus
- 1 bundle asparagus
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Gribiche (Sauce)
- 3 hard boiled eggs
- ¾ teaspoons finely chopped garlic
- 2 tablespoons rice vinegar ideally Marukan Seasoned Gourmet Rice Vinegar
- 2 teaspoons Dijon country mustard
- 1 tablespoon capers coarsely chopped
- 2 tablespoons chopped Italian parsley
- 1 teaspoon fresh thyme leaves
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt optional
- 1 tablespoon thinly sliced green tops of scallions
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.
Calories: 214.5kcal | Carbohydrates: 1.3g | Protein: 5g | Fat: 21.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 14g | Cholesterol: 139.9mg | Sodium: 567.2mg | Potassium: 71.7mg | Fiber: 0.3g | Sugar: 0.6g | Vitamin A: 393.9IU | Vitamin C: 4.7mg | Calcium: 28.1mg | Iron: 0.8mg