Califonia Bountiful
Side Dish

Spring asparagus and sauce gribiche

This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.

Chef Jennifer Biesty
Shakewell, Oakland

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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

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