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Asparagus with sauce Gribiche

Asparagus with sauce Gribiche

What you need:

  • 12 thick white asparagus

  • 1 large egg

  • 2 tsp dijon mustard

  • 1 tablespoon of red wine vinegar

  • 1 tablespoon lemon juice

  • 1 small shallot, finely chopped

  • 3 or 4 cornichones, roughly chopped

  • 1 tablespoon capers, drained and roughly chopped

  • 1/2 cup extra virgin olive oil

  • 1/4 cup mixed fresh and chopped herbs (parsley, garlic, chives, estragon)

  • salt and freshly ground black pepper

How to make it:

Boil the egg for 10 minutes. Cool the egg. Remove the shell and chop the egg finely. Peel the asparagus and blanch them in boiling water until they are ternder. Mix mustard, red wine vinegar, lemon juice, finely chopped shallots, coarsely chopped cornichons, capers, chopped eggs in a bowl and whisk in olive oil. Season with salt and pepper and add the chopped herbs in last moment. Serves warm with sauce on top.

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