Imagine serving a dish so sophisticated yet surprisingly simple that your dinner guests will think you've trained in a Parisian culinary school. This Asparagus with Gribiche Dressing is not just a side dish; it's a culinary experience that transforms humble asparagus into a gourmet masterpiece. Combining the crisp, tender asparagus with a luxurious French-style egg-based dressing, this recipe promises to elevate your cooking game and transport your taste buds straight to the charming bistros of France.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 bunch of asparagus
- 2 hard-boiled eggs
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, chives, tarragon)
Instructions
- Prepare the hard-boiled eggs by placing eggs in a small pot, covering with cold water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- While eggs are cooling, trim the woody ends of the asparagus by holding each spear and snapping off the tough bottom portion where it naturally breaks.
- Prepare an ice bath in a large bowl and set aside for blanching asparagus.
- Bring a large pot of salted water to a rolling boil. Add asparagus and cook for 2-3 minutes until bright green and crisp-tender.
- Immediately transfer asparagus to the prepared ice bath to stop the cooking process and preserve its vibrant color and crisp texture.
- Peel the cooled hard-boiled eggs and separate the whites and yolks. Finely chop both egg whites and yolks.
- In a mixing bowl, whisk together Dijon mustard and white wine vinegar until smooth.
- Slowly drizzle olive oil into the mustard mixture, whisking continuously to create a smooth, emulsified dressing.
- Fold in the chopped egg whites and yolks, and finely chopped fresh herbs. Season with salt and freshly ground black pepper to taste.
- Drain the asparagus thoroughly and pat dry with clean kitchen towels.
- Arrange asparagus on a serving platter and generously drizzle the gribiche dressing over the top.
- Garnish with additional fresh herbs if desired, and serve immediately at room temperature.
Tips
- Choose fresh, firm asparagus with tight, compact tips for the best texture and flavor.
- Use a timer when blanching to ensure perfectly crisp-tender asparagus - overcooking will make them mushy.
- Create an ice bath before cooking to immediately stop the cooking process and preserve the asparagus's vibrant green color.
- Whisk the dressing slowly and steadily to create a smooth, well-emulsified sauce.
- For extra flavor, try using a mix of fresh herbs like parsley, chives, and tarragon.
- Serve the dish at room temperature to allow the flavors to fully develop and meld together.
- If possible, use farm-fresh eggs for the most rich and flavorful gribiche dressing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 8g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
