Asparagus with Gribiche Sauce

Steamed or grilled asparagus accompanied with a rich egg based sauce makes it a light meal when served with bread. Gribiche Sauce is a tasty alternative to hollandaise, combining various herbs and tasty additions like gherkins, capers and lemon. The sauce is also good with fish or chicken and with leeks or ripe tomatoes.

Ingredients

Preparation: 10 mins Cook: 5-10 mins Serve: 2

1 large egg

1/2 tsp Dijon mustard

1/2 lemon, zested

1 tbsp lemon juice

2 tbsp chopped chives

2 tsp capers, rinsed, dried and chopped

2 tbsp finely chopped parsley*

1 tbsp olive oil

1 small gherkin, finely chopped (optional)

1/4 tsp black pepper

1/4 tsp salt

300 gm asparagus, trimmed

Method

POACH or soft boil the egg.

MIX the mustard, lemon zest and juice, chives, parsley, capers, gherkin and oil.

SCOOP out the runny egg yolk from the egg and whisk it into the caper mix.

CHOP the egg white finely and add to the mix.

TASTE and add salt and pepper as required.

STEAM the asparagus for three minutes. They should remain bright green and firm in texture. (Alternatively grill the asparagus: brush with oil and cook under the grill or on a griddle for five minutes, turning frequently.)

COOL the asparagus under cold running water.

PLATE the asparagus and pour over the sauce.

Serve

As a starter or a light meal with bread.

Notes

* Replace the parsley with chervil or tarragon.

Variation

- Blend 100 gm ground almonds with 1 garlic clove, 1 tbsp oil, 20 gm (1 handful) mint leaves and a thick slice of bread that has been soaked in water. Serve with grilled or steamed asparagus and decorate with toasted almond and mint.