Grilled Asparagus with Egg and Caper Sauce

Preparation info

  • Makes

    6 to 8

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Hard-cooked eggs, chopped and mixed with olive oil, vinegar, shallots, and capers, make a sauce with a rich, velvety texture, but one that uses less oil than a mayonnaise.


  • 2 pounds thick asparagus
  • light olive oil for grilling
  • salt
  • 2 or 3 hard-cooked eggs
  • ¼ cup extra-virgin olive oil
  • 2 to 3 tablespoons tarragon or Champagne vinegar
  • 2 tablespoons capers, rinsed
  • 1 large shallot, finely diced
  • freshly ground pepper
  • finely chopped chervil or parsley


Prepare the asparagus for grilling. Brush the stalks with oil and lightly salt them.

Separate the whites and yolks of the cooked eggs and finely chop them. Put all the ingredients in a bowl and gently combine them with a rubber scraper. The yolks and oil will gradually emulsify. Season to taste with salt and plenty of pepper and add more vinegar if desired.

Grill the asparagus, lay it on a platter, and ladle the sauce over it.