Grilled White Asparagus with Gribiche Sauce
A tasty side dish that works well with most meat and fish, this can also be served as a starter
Serves 2: Preparation: 15 minutes, cooking time 10 minutes
• 8 – 10 spears of white asparagus
• 2tbsp mayonnaise
• 1 egg (the cooked white will be discarded)
• 1tsp Dijon mustard
• 1tsp chopped capers
• 1tsp chopped cornichons
• 1/2tsp tarragon
• 1/2tsp chives
• 1/2tsp parley
• Small saucepan
• Griddle pan
• Chopping board and knife
• Small bowl for cooling your egg and later for mixing
Start by hard boiling your egg ( feel free to use whatever method you like, I know the convention is to start with cold water, but I prefer to pour boiling water straight onto my egg – and my egg timer – and cook till the egg timer says it’s done, usually about 8/9 minutes). When the egg is ready plunge it into cold (and preferable iced) water and leave it to cool for a few minutes.
While your egg is cooling you can peel your asparagus and chop you capers and cornichons.
Once the egg is cold enough that you can handle it, heat up the grill pan and then, when it’s very hot, add the asparagus.
Peel your egg and remove the white so that you’re left with the hard boiled yolk. Chop the yolk up and add it to the mayonnaise along with the mustard, capers, cornichons and herbs. Mix everything well to make the sauce.
Turn the asparagus on the grill so that it cooks evenly. Grill for around 10 minutes (or slightly more or less depending on the thickness of your spears) until tender.
Serve the asparagus with the sauce drizzled over.