This tangy and creamy dressing is made with hard boiled eggs, pickles, and capers, and is awesome alongside fresh roasted asparagus.
What you will need
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
1 Bunch Asparagus
2 Tbsp Olive Oil
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
Gather and portion ingredients for gribiche and roasted asparagus.
Set oven to 425 °F
Wash the asparagus and break off the woody ends wherever they snap off.
Add the oil and a generous pinch of salt and pepper to the asparagus.
Mix to coat the asparagus in the oil and seasonings.
Roast the asparagus at 375°F for 12-15 or until just tender. If your stalks are much thinner, reduce the time.
Finely chop the hard-boiled egg and pickle.
Pluck the leaves from the stem, and finely chop the parsley.
Add the olive oil, vinegar, mustard, and capers to the chopped egg and pickle.
Add the salt, black pepper, and parsley.