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Steamed Asparagus with Sauce Gribiche
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Mark Bittman
Published 2005
Plain vinaigrette is lovely over steamed vegetables (or poached or grilled fish for that matter), but gribiche surpasses it. Just the thought of this bistro classic makes my mouth water.
Other vegetables you can prepare this way: any vegetable you can steam and sauce—potatoes, broccoli, and carrots, for example.
Ingredients
1½ to 2 pounds - Salt and black pepper to taste
1 cup
Method
You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you don’t have to bring a large pot of water to a boil).
To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water. Cook just until the thic
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