Serve this lovely vegetable warm in the winter time and cool in the summer. The Gribiche dressing can be used as a dressing for almost anything. Drizzled over roasted chicken, any number of vegetables, tossed into a chicken salad…any dish that you like with the tangy flavors of cornichons, capers, vinegar and stone ground mustard. The hard boiled eggs should be a bit on the jammy side. I use 6 minute eggs.
- 1 bunch of fresh asparagus
- 1 T olive oil
- 4 cornichons, diced
- 1 T capers
- 1/3 c olive oil
- 2 T champagne vinegar
- 1 T whole grain mustard
- 1 t Fennel & Shallot Sous Salt
- 3 Hard boiled eggs, chopped coarsely
- 1 T chives
- 1 T parsely
Saute the asparagus in a medium skillet with the tablespoon of olive oil until just tender, apx 4 -5 minutes. Sprinkle the asparagus with a dash of Sous Salt.
Whisk the cornichons, capers, mustard and vinegar in a small bowl. Whisk in the olive oil slowly so the dressing emulsifies. Season with the Fennel and Shallot Sous Salt and pepper. Gently fold in the chopped hard boiled eggs and herbs into the dressing. Plate the asparagus and dress with the gribiche.