What, you may ask, is gribiche? Pronounced gree-beesh, this funny-sounding word designates a French mayo and egg sauce. We add it to asparagus for a fancy appetizer. Give it a whirl, and let us know what you think!
ROASTED ASPARAGUS WITH GRIBICHE
Roasted Asparagus (4 side portions)
2 pounds thick asparagus, ends cut off
2 teaspoons extra virgin olive oil
Freshly ground pepper
Fresh lemon juice
Preheat the oven to 400 degrees.
Line and oil a sheet tray.
Place the asparagus on, and toss with the olive oil, salt and pepper. Spread the asparagus out to one even layer.
Place in the oven and roast about 10- 15 minutes.
Gribiche (4 servings)
6 cornichons, chopped
⅓ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped (see directions below for hard-boiling eggs)
1 tablespoons chopped tarragon
1 tablespoon chopped parsley
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper.
Gently mix eggs and herbs into dressing.
Taste and adjust seasoning if needed.
Bring it all together
Reheat asparagus in skillet over medium low heat. Place on plate and top with gribiche.
Hard Boiled Eggs
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the fat end containing the air pocket.