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Asparagus
Griddled asparagus with sauce gribiche on toast

Griddled asparagus with sauce gribiche on toast

Name: Griddled asparagus with sauce gribiche on toast
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 large free-range eggs; 1 garlic clove; 1 tbsp white wine vinegar; 2 tsp Dijon mustard; Pinch of sugar; 100ml light olive oil; Large handful of fresh chervil; Small handful of fresh tarragon; 2 tbsp rinsed and chopped capers; 2 tbsp rinsed and chopped cornichons; 20 asparagus spears; Olive oil; 4 sourdough slices; Parmesan, or vegetarian alternative, shavings

Easy
May 2014

Easy
May 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

Sauce gribiche, a mayonnaise with herbs, capers and cornichons, works beautifully with the asparagus in this seasonal starter (or lunch) recipe.

Nutrition: per serving

Calories: 348kcals
Fat: 23.8g (3.9g saturated)
Protein: 11.3g
Carbohydrates: 22.3g (3.2g sugars)
Fibre: 3.2g
Salt: 1.5g

Nutrition: per serving

Calories: 348kcals
Fat: 23.8g (3.9g saturated)
Protein: 11.3g
Carbohydrates: 22.3g (3.2g sugars)
Fibre: 3.2g
Salt: 1.5g

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Ingredients

2 large free-range eggs
1 garlic clove
1 tbsp white wine vinegar
2 tsp Dijon mustard
Pinch of sugar
100ml light olive oil
Large handful of fresh chervil
Small handful of fresh tarragon
2 tbsp rinsed and chopped capers
2 tbsp rinsed and chopped cornichons
20 asparagus spears
Olive oil
4 sourdough slices
Parmesan, or vegetarian alternative, shavings

Method

Boil the eggs for 8 minutes. Drain, then cool under running water. Crush the garlic, then whisk in a small bowl with the vinegar and mustard. Season well and add sugar. Shell the eggs and separate the yolks and whites. Mash the yolks into the sauce, then whisk in the light oil until emulsified. Chop the chervil and tarragon, then stir into the sauce along with the capers and cornichons. Chop the egg whites and stir them in, then loosen with a splash of water if required.
Meanwhile trim the asparagus. Put a griddle pan over a high heat. Toss the spears in a little olive oil, then griddle for 3-4 minutes, turning, until tender and slightly charred. Season well. Toast the sourdough and drizzle with a little olive oil. Serve with the sauce gribiche and asparagus. Scatter with the parmesan shavings, if you like, then serve.