Asparagus with Sauce Gribiche

5 from 1 vote

Asparagus with Sauce Gribiche

Sweet and tender asparagus pairs with a rich and robust egg based sauce. Gribiche is a French sauce of egg yolk emulsified with oil, similar to an aioli. This one is finished with chopped fresh herbs, pickles, capers, shallots, and chopped whole egg for a robust and flavorful topping. You can also serve this sauce with chicken, fish, or whatever vegetables you prefer. The sauce makes 8 servings, so you will have half of the sauce leftover.

Course Side Dish

Cuisine French

Keyword aioli, asparagus, condiment, dairy-free, eggs, french, nightshade-free, nut-free, sauce, side, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 361kcal

Author Jenny Ross

Ingredients

Sauce Gribiche

1 egg yolk
2 teaspoons lemon juice 1 lemon
1 teaspoon dijon optional
1 large garlic clove minced
1 cup avocado oil
salt and pepper to taste
2 tablespoons shallots minced
1/2 teaspoon dried thyme
1/4 cup chives minced
1/4 cup tablespoons parsley minced
2 teaspoons tarragon minced
4 eggs minced
2 tablespoons capers chopped
2 tablespoons cornichons chopped

Asparagus

2 pounds asparagus bottoms trimmed and lower third of the stalks peeled with a sharp vegetable peeler
1 tablespoon avocado oil
salt to taste

Instructions

Make the sauce by placing the yolk, vinegar, dijon, and salt in the bottom of a jar that barely fits the head of an immersion blender. Pour oil on top and let settle for one minute.
Place blender head in bottom of the jar and without moving the blender head, blend on high speed. As the mayo forms, tilt the head of the blender to incorporate the remaining oil, finally moving the head to incorporate any remaining at the top.
Stir in remaining ingredients and season to taste with salt and pepper. Add water to thin the sauce to desired consistency. The sauce will keep for up to 3 days in the refrigerator.
Toss the asparagus with avocado oil. Season with a bit of salt and spread onto a metal rimmed baking sheet. Broil for 5-10 minutes, or until lightly charred and the stalks are tender (this will depend on your broiler and how thick the asparagus are so check after 5 minutes).
Transfer asparagus to a serving plate and top with sauce. Sprinkle with additional herbs, if desired.

Notes

The nutrition is for the asparagus with 1 serving of the sauce (ie using only half of the sauce to dress the asparagus, which serves 4).

Protein:Energy Ratio: 0.21

Nutrition for 1 serving of sauce alone: Calories: 285 cal, Carbs: 1g, Fiber: 1g, Fat: 30g, Protein: 3g, Protein:Energy Ratio: 0.1

Nutrition