Grilled Asparagus with Egg and Caper Sauce

Name: Grilled Asparagus with Egg and Caper Sauce
Yield: Makes 6 to 8 servings
Ingredients: light olive oil for grilling; 2 pounds thick asparagus; 2 to 3 tablespoons tarragon or Champagne vinegar; ¼ cup extra-virgin olive oil; 2 or 3 hard-cooked eggs; salt; freshly ground pepper; 1 large shallot, finely diced; 2 tablespoons capers, rinsed; 2 to 3 tablespoons tarragon or Champagne vinegar; finely chopped chervil or parsley; finely chopped chervil or parsley

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

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.

Ingredients

2 pounds thick asparagus
light olive oil for grilling
salt
2 or 3 hard-cook

Side dish
Vegetarian
Gluten-free

Method

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,