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ASPARAGUS WITH SAUCE GRIBICHE
1 large egg
1 large egg yolk
1 teaspoon Dijon mustard
1 to 2 teaspoons lemon juice
1/2 cup extra virgin olive oil
1 tablespoon chopped mixed herbs, preferably tarragon, parsley and chives
1 teaspoon capers, rinsed and chopped
Salt
2 pounds asparagus
To make the sauce, put the whole egg in a saucepan with cold water to cover. Bring to a boil, cover and set aside for 7 minutes. Drain and cool under cold running water. Peel and halve the egg. Put the yolk in a small bowl and chop the white.
Add the raw egg yolk and mustard to the bowl and mash to a paste. Stir in 1 teaspoon lemon juice, then begin whisking in the olive oil drop by drop, as for mayonnaise. When you are certain you have achieved an emulsion, you can add the oil a little faster. Stir in the herbs, capers, chopped egg white and salt to taste. Add more lemon juice if desired.
Bring a large pot of salted water to a boil over high heat. Holding an asparagus spear in both hands, bend it until it breaks naturally at the point at which the spear becomes tough. Discard the tough end. Repeat with remaining asparagus. Add the trimmed asparagus to the boiling water and cook until just tender, about 4 minutes, depending on size. Drain, transfer the spears to a clean towel and pat them dry.
Divide the warm asparagus among individual plates or a large platter, arranging them so all the tips point in one direction. Spoon the sauce over them. Serves 4
Gala´s Note: The classic French sauce gribiche is a mayonnaise variation with fresh herbs, chopped egg and chopped capers or gherkins. It is also delicious with steamed artichokes
as a dip or as a sandwich spread for cold meats. |
