Its spring and one of the best things about it is that it is the beautiful season of Asparagus. Green or white asparagus goes very well with a sauce gribiche, a chunky vinaigrette with herbs, capers and cornichons (small gherkins).
Serves 4 people.
Ingredients
2 large free range eggs.
1 garlic clove.
1 tbsp. Red wine vinegar.
2 tsp. Dijon mustard.
Pinch of sugar.
100ml extra virgin olive oil.
Large handful of fresh chervil, finely chopped.
Large handful of fresh flat parsley, finely chopped.
Small hand of fresh chives, finely chopped.
Small hand of fresh tarragon, finely chopped.
2 tbsp. capers, rinsed and chopped.
2 tbsp. Shallots, finely chopped.
2 tbsp. Small cornichons, finely chopped.
20 asparagus spears.
Olive oil.
4 sourdough slices (optional).
Parmesan shavings.
Method
Prep asparagus
Rinse the spears under cool water, remove the tough ends of the asparagus by holding the centre of each stalk with one hand and use the other hand to bend the stalk unlike it snaps off naturally.**
Bring a large pan of salted water to boil.
Prepare a large dish of iced water.
Cook the asparagus for about 3-4 minutes depending on the size, they should still be firm but tender.
Plunge the asparagus into the ice water bath, then pay dry with paper towels.
Boil 2 eggs for 8 minutes.
Drain, then cool under running water.
Shell and coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl, reserve the egg white and yolk separately for later.
Whisk mustard, vinegar and sugar seasoned with salt and pepper.
Slowly whisk in the oil until emulsified and thickened.
Chop the chervil, chives, parsley and tarragon, then stir into sauce along with the capers, crushed garlic, shallots and cornichons.
Add the finely chopped egg whites and stir all together, then loosen with a splash of water if required.
Toss the spears in a little olive oil, then panfry them gently for 1 minute.
Toast the sourdough and drizzle with a little olive oil. Serve with the sauce gribiche and asparagus. Don’t forget to scatter the cooked egg yolk over the top with some parmesan shaving, then serve.
**You don’t always need to peel the asparagus it all depends on if they have just been picked or are very thick.
If needed the best way is to use a vegetable peeler half way down the stem.
If you are like us and like to use up all the food you’re cooking with you can use the asparagus trimmings to make a soup, stock or sauce.
Wine Recommendations
This dish is quite easy to pair with a variety wines including: Riesling, Chardonnay, Sauvignon Blanc, Pinot Grigio, Zinfandel, Dolcetto.
