Roasted Asparagus with Sauce Gribiche

5 from 4 votes

Roasted Asparagus with Sauce Gribiche

The sauce is adapted from Chez Panisse Café Cookbook, by Alice Waters. I left out both the chervil and tarragon in the original recipe simply because I didn’t have them on hand (and even Alice says that's okay in her headnote). I didn’t miss them, but feel free to add them if you like. I also cut down the olive oil from ¾ cup to ½ cup and, for me, it was plenty.

Course Side Dish Recipes

Cuisine French

Keyword sauce gribiche

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 371kcal

Author Robin Donovan

Ingredients

1 pound asparagus woody ends snapped off and discarded
Olive oil or olive oil spray for coating the asparagus
1 large hard-boiled egg peeled and finely chopped
1 small shallot finely chopped
Finely grated zest of 1 lemon
1/4 cup lemon juice from about 1 large lemon, or to taste
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
1 heaping tablespoon capers rinsed and finely chopped
4 cornichons finely chopped
1/2 cup olive oil
¼ teaspoon kosher salt or to taste
Freshly ground black pepper to taste

Instructions

Preheat the oven to 400ºF.
Lay the asparagus on the baking sheet and toss or spray with olive oil to coat well.
Spread the asparagus out into a single layer and roast in preheated oven for about 20 minutes, until tender.
While the asparagus is roasting, combine the egg, shallot, lemon zest, lemon juice, parsley, chives, capers, and cornichons in a small bowl. Stir to mix well.
Add the 1/2 cup of olive oil and whisk or stir with a fork until well combined.
Add salt and pepper, taste, and adjust seasoning if needed.
When asparagus is finished roasting, transfer it to a serving platter and allow to cool for a few minutes. Top with the sauce, including several spoonfuls of the chunky bits.
Serve warm or at room temperature.

Nutrition