Asparagus with Sauce Gribiche
2 portions
15mThis tangy and creamy dressing is made with hard boiled eggs, pickles, and capers, and is awesome alongside fresh roasted asparagus.
What you will need
Sauce Gribiche
½ tsp Salt
1 Tbsp Dijon Mustard
1 Tbsp White Wine Vinegar
3 Tbsp Olive Oil
1 Dill Pickle
1 Tbsp Capers
1 Hard Boiled Egg
Pinch Black Pepper
1 Tbsp Fresh Parsley
Roasted Asparagus
1 Bunch Asparagus
2 Tbsp Olive Oil
pinch Salt
pinch Black Pepper
(Nutritional facts 113 calories, 10.43 g fat, 2.6 g carbohydrates, 2.74 g protein, 66 mg cholesterol, 1125 mg sodium)How to cook
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Gather and portion ingredients for gribiche and roasted asparagus.
4
Set oven to 425 °F
5
Wash the asparagus and break off the woody ends wherever they snap off.
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Add the oil and a generous pinch of salt and pepper to the asparagus.
7
Mix to coat the asparagus in the oil and seasonings.
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Roast the asparagus at 375°F for 12-15 or until just tender. If your stalks are much thinner, reduce the time.
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Finely chop the hard-boiled egg and pickle.
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Pluck the leaves from the stem, and finely chop the parsley.
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Add the olive oil, vinegar, mustard, and capers to the chopped egg and pickle.
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Add the salt, black pepper, and parsley.
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