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Chilled Asparagus with Sauce Gribiche
Recipes
Chilled Asparagus with Sauce Gribiche
6 servings
1 hour, 10 minutes total (Active 30 minutes)

Ingredients

  • 3 lb fresh asparagus
  • 3 large eggs
  • 2 tablespoons capers
  • ¼ cup dill pickle chips
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh tarragon
  • 1 tablespoon stone-ground Dijon mustard
  • 2 tablespoons sherry (or red wine) vinegar
  • ½ cup mayonnaise

Steps

    1. Bring water to a boil in large saucepan. Prepare large bowl of ice water. Trim and discard root ends from asparagus. Add asparagus to boiling water and cook 2–3 minutes until crisp-tender. Remove asparagus from water with slotted spoon and submerge in bowl of ice water.
    2. Return water to a boil. Lower eggs carefully into water and cook 8 minutes. Remove eggs from water with slotted spoon and submerge in ice water 10 minutes.
    3. Meanwhile, chop capers, pickle chips, dill, chives, and tarragon finely.
    4. Peel eggs, then chop very finely. Combine eggs, capers, pickles, dill, chives, tarragon, mustard, vinegar, and mayonnaise; chill 30 minutes (or overnight). (Makes about 2 cups sauce.)
    5. Arrange asparagus on serving platter and top center with one-half sauce. Serve with remaining half sauce on the side.

    Chef's Tip: Asparagus can be served warm if desired, with sauce on the side.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 200, Total Fat 19g, Sat Fat 3.5g, Trans Fat 0g, Chol 105mg, Sodium 300mg, Total Carb 6g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 4%, Calc 4%, Iron 8%, Potassium 6%