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Spring asparagus and sauce gribiche

Recipe by:Chef Jennifer Biesty
Shakewell, Oakland


  • Asparagus
    1/4 cup salt
    2 bunches asparagus, ends trimmed
  • Sauce gribiche
    3 tbsp. olive oil
    1 tbsp. Dijon mustard
    1 tbsp. red wine vinegar
    1 tbsp. capers
    1 tbsp. chopped parsley
    1 tbsp. chopped tarragon
    2 cornichons, finely chopped
    1 hard-boiled egg, finely chopped
    1/2 tsp. salt
    Freshly ground pepper, to taste


For asparagus: Bring a gallon of salted (add 1/4 cup salt) water to a boil; prepare an ice water bath. Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.

For sauce: Mix all ingredients in a bowl. Taste and adjust seasonings to your liking.

To serve: Arrange asparagus on a platter and spoon sauce over the top. Serve immediately.

Serves 2 to 4

Califonia Bountiful