Asparagus with Sauce Gribiche

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/19/2021, viewed by 4769 , 0 Comments
yield2 portionstotal time15m

This tangy and creamy dressing is made with hard boiled eggs, pickles, and capers, and is awesome alongside fresh roasted asparagus.

Translations available inen-USin-IDpt-BRja-JPes-MX

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.

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Set oven to 425 °F

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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.

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Mix to coat the asparagus in the oil and seasonings.

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 are much thinner, reduce the time.

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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le.

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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