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Charred asparagus with chunky sauce gribiche
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Serves: 4 as a side
400g pack asparagus
4½ tbsp olive oil
1 tbsp white wine vinegar
1 tsp English mustard
}1 tbsp capers, rinsed, drained and chopped
½ x 25g pack flat leaf parsley, roughly chopped
½ x 25g pack chives, roughly chopped
½ x 25g pack tarragon, leaves roughly chopped
1. Put the eggs in a small saucepan, cover with just-boiled water from the kettle, set over a high heat and simmer for 9 minutes. Drain and rinse under cold water to stop the cooking, then set aside.
2. Heat a griddle pan over a medium-high heat. Trim and discard the ends from the asparagus then toss in a mixing bowl with ½ tbsp oil; season. Lay in the pan and cook, turning regularly, for 5-7 minutes until tender (adjust the time according to thickness); set aside on a serving plate.
3. While the asparagus is cooking, make the sauce. Peel the eggs, then halve one of them and remove the yolk. Using the back of a fork, mash the yolk in a mixing bowl (you can use the same one that you tossed the asparagus in) then whisk in the vinegar and mustard. Slowly drizzle in the remaining 4 tbsp oil, whisking as you go to emulsify the sauce. Chop the egg white and the remaining 2 eggs. Fold through the dressing along with the capers and herbs. Check the seasoning, spoon over the asparagus and serve immediately.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.