30 minutes ago
Monday, April 17, 2017
We all know my love for eggs and egg salad (I could eat an egg salad sandwich everyday....but I don't).
Last spring I made Gjelina's asparagus w/ that wonderful gribiche sauce.....a French sauce made of hard boiled eggs, mustard, vinegar and herbs.
Well, I am always in search of the perfect recipe, and I think I may have found it.
This month's Bon Appetit magazine had a recipe for the gribiche, but they folded the cooked eggs and herbs in last, so it was more about the rustic look of the sauce.
I did my own thing, and instead of the usual chopped cornichon (little French gherkin pickle), I used those horseradish pickles from the farmer's market last week.
I think bread & butter or dill pickles would be good here too.
This sauce would be delicious on any roasted vegetable (especially potatoes!!!).
This is scary good, I could eat the whole platter.
Asparagus w/ Gribiche Sauce: (adapted from Bon Appetit)
6 cornichons or dill bread & butter pickles, chopped (I also used some of the juice from the pickles)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
kosher salt, freshly ground pepper
3 hard boiled eggs, coarsely chopped
2 tablespoons fresh chopped herbs (such as tarragon and parsley)
Whisk chopped pickles, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper.
Gently fold eggs and herbs into dressing.
Cook your asparagus however you like....lately, I like to pan sear it, so it is still nice and crisp.
Serve the egg sauce on top of the asparagus. I added some pretty pink pickled onions, cause I always have them!