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.
SERVES
4
TO
6
Ingredients
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
Serve
- 1 small red onion, peeled and cut into very thin slices
- 4 reserved (halved) soft-boiled eggs
- Salt and pepper, to season
Directions
Asparagus Salad
- Bring a large pot of water to a boil. Prepare two bowls of ice water.
- 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.
- 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.
- Preheat grill to high heat.
- Toss the asparagus in olive oil, salt, and pepper.
- Grill on high heat until charred but still crunchy.
- Cool in the refrigerator until needed.
Sauce Gribiche
- Remove the yolks from the reserved hard-boiled eggs.
- Place four of the yolks into a sieve set over a bowl and press them through using the back of a rubber spatula.
- Finely chop the remaining yolks and whites and set them aside.
- To the pressed yolk puree, add the Dijon mustard, paprika, and white wine vinegar and whisk until completely smooth.
- While continuing to whisk, slowly stream in the grapeseed oil and sundried tomato oil until a thick, stable emulsion (like a mayonnaise) forms.
- Into the mayonnaise, fold in the chopped egg whites and yolks, the sun-dried tomatoes, cornichons, and parsley. Season with salt and pepper.
Serve
- Neatly present the grilled and chilled asparagus on a large platter.
- Spoon the Sauce Gribiche in a line across the middle of the asparagus.
- Season soft boiled egg halves with salt and pepper and arrange over the asparagus.
- Garnish all with the red onion slices.
- Serve immediately. Enjoy!
