Asparagus with Sauce Gribiche

The hilly countryside of Normandy’s Pays d’Auge has so many layers of green, it’s astounding. Clover green, grass green, oak leaf green, apple leaf green, hydrangea green—you get the idea. This dish isn’t explicitly Norman, but it does also have many layers of green, from the asparagus to the capers to the chervil. Sauce gribiche is one of my favorite French sauces, because it has so many appealing little tidbits: luscious eggs, salty capers, tart cornichons, and, of course, an extra