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
Directions
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.
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By www.pgambill_10...
maineville, OH
on March 27, 2008
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this was amazing it was moist and juicy and oh so flavorful i make this whenever i can for my family i think that you would have to be crazy not to love it try it please!!!!!!!!!
By Meldar the Magn...
Seattle, WA
on March 18, 2008
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The printed version here is a decent recipe, but in a fully emulsified form like this it's a tartare sauce, not a gribiche. What Bobby actually did on the show was more like a classic gribiche sauce, which is better in my opinion. He added the capers and cornichons (and I think the tarragon as well AFTER doing the blending of the egg yolks, vinegar and oil; he also added the chopped egg whites afterward. Many recipes also add Dijon mustard and shallots. Whichever version you use, it's great on fish and chicken as well as veggies.
By linda_sweet_4932416
Pleasanton, CA
on June 11, 2006
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There seemed to be enough sauce for 3 times this much asparagus. Is the 1 1/4 cup of olive oil correct?
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