Steamed Asparagus with Sauce Gribiche

Name: Steamed Asparagus with Sauce Gribiche
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: 1½ to 2 pounds asparagus, trimmed and peeled; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup Vinaigrette; 2 tablespoons chopped cornichons or gherkins; 2 tablespoons chopped cornichons or gherkins; 1 teaspoon minced lemon zest; 1 hard-cooked egg, finely chopped; 2 tablespoons minced fresh chives or chopped fresh parsley leaves; 2 tablespoons minced fresh chives or chopped fresh parsley leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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 asparagus, trimmed and peeled
Salt and black pepper to taste
1 cup <

Europe
France
Side dish
Gluten-free
Vegetarian

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