Grilled asparagus with gribiche sauce
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
French gribiche sauce is whipped up from hard-boiled egg yolks, olive oil, capers, gherkins, fresh tarragon, and white wine vinegar. It's aromatic, moderately tart, and delicate. It's perfect with fish, poultry, and grilled vegetables. Serve gribiche over seasonal young asparagus grilled over an open fire as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg asparagus, trimmed
- Olive oil to brush the asparagus
- 4 hard-boiled egg yolks
- 1 tbsp finely chopped fresh tarragon leaves
- 2 tbsp. capers, dried
- 6 gherkins, diced
- 1 and 1/4 cups olive oil
- 1/4 cup white wine vinegar
We recommend
Cooking the dish according to the recipe:
- Preheat the grill to medium heat. Brush the asparagus with olive oil and season with salt and black pepper to taste. Grill for 2-3 minutes per side, or until just cooked through. Remove the asparagus from the grill and place on a serving platter.
Gribish sauce
Place the boiled egg yolks, tarragon, capers, gherkins, salt, and pepper in a food processor and pulse until combined. With the processor running, gradually pour in the olive oil until it forms an emulsion. Add enough white vinegar to thin the sauce. Taste and adjust the seasoning with salt and pepper if needed. Pour the sauce over the asparagus. Serve with lamb.
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