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Steamed Asparagus with Sauce Gribiche

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Makes 4 or more servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 1/2 to 2 pounds asparagus, trimmed and peeled
  • Salt and black pepper to taste
  • 1 cup Vinaigrette
  • 2 tablespoons chopped cornichons or gherkins
  • 1 teaspoon minced lemon zest
  • 1 hard-cooked egg, finely chopped
  • 2 tablespoons minced fresh chives or chopped fresh parsley leaves

Instructions

  1. You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you don’t have to bring a large pot of water to a boil). To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water. Cook just until the thick part of the stalks can be pierced with a knife. To simmer, plunge into boiling salted water and cook until the thick part of the stalks can be pierced with a knife.
  2. While the asparagus is cooking, combine the remaining ingredients except the herb and blend with a fork.
  3. Drain the asparagus and serve hot or at room temperature, with some of the sauce spooned over it. Garnish with the herb.

Recipe variations

White Asparagus with Aïoli

White asparagus is produced by “blanching” the spears as they grow: dirt is mounded up around each stalk so it doesn’t de- velop chlorophyll—which is what turns it green. Steam or simmer as directed, giving it plenty of time to become tender. Serve warm, with aïoli.