Name: Asparagus with Sauce Gribiche
Yield: Serves 4 to 6
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 20 cornichons, chopped; 1 cup (240 ml) Lemon Aioli; 2 tablespoons Dijon mustard; 3 tablespoons capers, preferably salt-packed, rinsed, soaked for at least 10 minutes, then drained and chopped; 2 pounds (910 g) asparagus; ¼ cup (13 g) chopped Italian parsley leaves, plus more to garnish; Lemon wedges, to serve (optional); Juice of ½ lemon, to finish; ¼ cup (13 g) chopped tarragon, plus more to garnish; ¼ cup (10 g) chervil leaves, plus more to garnish; 3 tablespoons white wine vinegar; ¼ cup (60 ml) olive oil, plus extra to garnish; 4 large hard-boiled eggs (for my recommended method), coarsely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

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