Grilled Asparagus with sauce Gribiche to serve with Rosé or Sauvignon Blanc
A simple recipe for grilled asparagus served with Gribiche sauce. Perfectly pairs with Rosé or Sauvignon Blanc.
Servings: 4
Ingredients
- 1 bunch asparagus fresh
- 2 eggs large
- 1 cup olive oil + ½ tsp for drizzling asparagus extra-virgin
- 1 ½ tsp mustard Dijon or any other mustard
- 2 tsp vinegar red, white or Champagne
- ⅓ cup pickles or cornichons minced
- ¼ tsp flat-leaf parsley fresh
- ¼ tsp tarragon fresh
- ¼ tsp chives fresh
- ½ tsp fine sea salt
- ¼ tsp ground pepper
Instructions
- Preheat the barbecue to medium-high heat as you get ready to make the sauce.
- In a saucepan, place the eggs and cover them with water. Bring the water to a boil, then cover the saucepan and remove it from the heat. Let the eggs sit for 20 minutes. Peel and halve the eggs right away.
- Separate the egg whites and set them aside. Put the egg yolks in a large bowl.
- Mash the yolks and mix in the mustard until you have a smooth paste.
- Slowly drizzle olive oil into the mixture while beating it until it forms a creamy emulsion. Keep adding oil, making sure it's fully incorporated before adding more. Add vinegar as you go to loosen the sauce and prevent it from becoming too thick. At this stage, the sauce should have a mayonnaise-like consistency.
- Season the sauce with salt and pepper. Mince the egg whites, herbs, and cornichons, then mix them into the sauce. Set the sauce aside, preferably in the fridge.
- Rinse the asparagus spears under cold water to remove any dirt. Gently pat them dry with a kitchen towel. Trim the tough ends of the asparagus and drizzle them with olive oil before placing them on the grill.
- Cook the asparagus on the grill for about 5 minutes, turning them occasionally, until they become tender with a slight crispness.
- Allow the asparagus to cool slightly. Serve with a generous spread of sauce Gribiche on top or on the side.
Notes
- To remove the woody and tough ends of asparagus before cooking, hold one spear at a time and snap off the bottom end. It will naturally break at the point where it becomes tender, making it easy to remove.
- If the sauce is not emulsifying properly, don't worry! Simply add 1 parboiled egg yolk to the mixture and whisk it in. To parboil the egg, place it in a saucepan with water to cover, bring it to a boil, and let it boil for 3 minutes. Remove from heat, cover, and let it sit for 5 minutes. Peel the egg and remove the yolk. Discard the partially coagulated egg white before proceeding with the step 6 of the recipe.
- Don't have a grill? No problem! You can easily prepare this recipe on a cast iron griddle, which will give similar results.