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Grilled asparagus with sundried tomato gribiche

Smoky, tender, grilled asparagus combines with the tart, eggy richness of sauce gribiche in this recipe, a chilling spin on the classic dish of steamed spring asparagus with Hollandaise sauce. 



Asparagus Salad

  • 12 eggs, boiling water
  • 2 bunches green asparagus, woody ends removed
  • Olive oil
  • Salt and black pepper, to season

Sauce Gribiche

  • 8 reserved hard-boiled eggs
  • 8 small cornichons, finely chopped
  • 1 cup + 2 tablespoons (270 ml) grapeseed oil
  • 1/4 cup (60 ml) oil from jarred sundried tomatoes
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30 ml) Dijon mustard
  • 1/4 cup (60 ml) sun dried tomatoes, roughly chopped
  • 2 tablespoons (30 ml) chopped parsley
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • Salt and pepper, to season


  • 1 small red onion, peeled and cut into very thin slices
  • 4 reserved (halved) soft-boiled eggs
  • Salt and pepper, to season


Asparagus Salad

  1. Bring a large pot of water to a boil. Prepare two bowls of ice water.
  2. Place all 12 eggs in the water simultaneously. Remove four eggs after seven and a half minutes and transfer them to an ice bath. Remove the remaining eight eggs after a total of 10 minutes and ice bath separately.
  3. Peel and halve the soft-boiled eggs and reserve them for plating. Peel and halve the hard-boiled eggs and reserve for the Sauce Gribiche.
  4. Preheat grill to high heat.
  5. Toss the asparagus in olive oil, salt, and pepper.
  6. Grill on high heat until charred but still crunchy.
  7. Cool in the refrigerator until needed.

Sauce Gribiche

  1. Remove the yolks from the reserved hard-boiled eggs.
  2. Place four of the yolks into a sieve set over a bowl and press them through using the back of a rubber spatula.
  3. Finely chop the remaining yolks and whites and set them aside.
  4. To the pressed yolk puree, add the Dijon mustard, paprika, and white wine vinegar and whisk until completely smooth.
  5. While continuing to whisk, slowly stream in the grapeseed oil and sundried tomato oil until a thick, stable emulsion (like a mayonnaise) forms.
  6. Into the mayonnaise, fold in the chopped egg whites and yolks, the sun-dried tomatoes, cornichons, and parsley.  Season with salt and pepper.


  1. Neatly present the grilled and chilled asparagus on a large platter.
  2. Spoon the Sauce Gribiche in a line across the middle of the asparagus.
  3. Season soft boiled egg halves with salt and pepper and arrange over the asparagus.
  4. Garnish all with the red onion slices.
  5. Serve immediately. Enjoy! 

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