tirsdag den 8. juni 2010

Asparagus with sauce gribiche

Asparagi con salsa gribiche
Eggs and asparagus make a classic combination, and I suppose that is why I started serving asparagus with salsa gribiche. A dish, that soon became a family favourite as cold antipasti or contorni to roasted chicken.

If you think the white asparagus are too much trouble to prepare, they can be replaced by green asparagus that don't need the same amount of trimming. The taste is almost identical.

1 bunch of white asparagus
2 hard boiled eggs
1 tbsp mustard
1 tbsp white vinegar
1 tbsp capers
1 tbsp
1 tbsp cornichons (cetriolini sott’aceto)
Olive oil
Fresh tarragon, chives and/or thyme

Peel and trim the asparagus spears from the head down. It is easier if you lay them flat on a carving board and use a potato peeler. Break off the bottom, where it snaps naturally.
Boil the asparagus for 5 minutes with the heads above water.
Peel the boiled eggs, cut them in halves and separate yolk from whites.
With a fork mash the yolk with mustard, vinegar and a little olive oil.
Chop the whites finely and mix them with the yolk mixture (you can use a blender, if you like a smoother texture)
Stir in finely chopped capers and cornichons.
Arrange the salsa on top of the asparagus and leave it in the fridge till serving.

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