Food Network: Grilled Asparagus Gribiche

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Grilled Asparagus Gribiche
Recipe courtesy Bobby Flay

Ingredients
1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

Instructions

Preheat the grill to medium. Brush the asparagus with
oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each
side, or until just cooked through. Remove from the grill and place on a serving
platter.

Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the
work bowl of a food processor and pulse until just combined. With the processor
running, slowly add the oil until emulsified. Add enough white wine vinegar to
make the sauce thin enough to drizzle. Taste for seasoning and add more salt and
pepper, if necessary. Drizzle the sauce over the asparagus and serve
immediately.