
This dish is part of the One BIG Recipe: Halibut Dinner
ASPARAGUS WITH GRIBICHE
Ingredients:
Gribiche:
- 6 large eggs
- 1 tablespoon (15 ml) Dijon mustard
- 1 lemon, juice
- ½ cup (120 ml) olive oil
- 2 teaspoons (10 ml) capers, drained and finely chopped
- 2 each tinned anchovies, finely chopped
- 1 tablespoon (15 ml) finely diced shallots
- 1 tablespoon (15 ml) chopped parsley
- 1 tablespoon (15 ml) chopped tarragon
- Salt and pepper
Asparagus:
- 2 1-pound (454 g) bunches asparagus
- 4 tablespoons (60 ml) butter
- Salt and pepper
Method:
For the Gribiche Sauce:
Bring a saucepan of salted water to a boil over high heat. Prepare a bowl of ice water to shock the eggs.
Boil eggs for 7 minutes, (use a timer), transfer to ice water to stop the cooking.
Peel the soft boiled eggs, scoop the yolks out into a small bowl, reserve whites separately.
Add Dijon mustard and lemon juice to the yolks. Mash well to combine.
Add olive oil a few teaspoons at a time, whisking to incorporate between each addition to emulsify to make a thick sauce.
Chop the reserved cooked egg whites to very small dice, then add them to the bowl with the sauce.
Add the capers, anchovies, shallots, parsley, and tarragon. Stir all to combine, season with salt and pepper.
For the Asparagus:
Trim asparagus: start by finding the natural break between the woody end and tender top (usually about 2 inches/5 cm from the base) and slicing the bundled bunches off at that point. Finish by using a sharp peeler to shave the bottom half of the spears. Reserve and set aside.
In a large skillet (with a tight fitting lid) set over medium-high, combine butter with 4 tablespoons (60 ml) water and heat until just boiling.
Add the asparagus, season with salt and pepper, cover tightly, and steam 4 minutes.
To Serve:
Using a slotted spoon, transfer the cooked asparagus to a kitchen towel to pat dry, then to six small plates.
Top asparagus with spoonfuls of Gribiche and serve immediately.