Sauce gribiche is an easy-to-make French egg sauce that is traditionally served over boiled meats. At chef Jen Biesty's Shakewell in Oakland, the sauce is a welcomed addition to vegetables (it pairs beautifully with asparagus), adding acid, richness and umami to pretty much everything. Best of all, it's healthy. Oh, and easy to make.
Shakewell's Asparagus With Sauce Gribiche
Serves 2-4
Ingredients for sauce
½ teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
3 tablespoons olive oil
1 tablespoon capers
2 cornichons, finely chopped
1 hard boiled egg, finely chopped
Freshly ground pepper
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Preparation:
Mix all ingredients in a bowl. Taste and adjust seasonings to your liking.
Blanched asparagus
2 bunches asparagus
Bottarga, grated on top for garnish
Chervil for garnish
Preparation:
1. Bring a gallon of water to a boil and add ¼ cup salt. Blanch the asparagus until tender.
2. Immediately shock asparagus in an ice bath.
Assembly:
Arrange asparagus on a platter and spoon the sauce gribiche over the top. Garnish with chervil, then liberally grate the bottarga over the top. Serve immediately.
