Ingredients Jump to Instructions ↓

  1. 2 Hard-cooked eggs - separated

  2. 1/3 cup 78ml Extra-virgin olive oil

  3. 1/4 cup 59ml White-wine vinegar or cider vinegar

  4. 2 tablespoons 30ml Drained tiny capers

  5. 1 tablespoon 15ml Chopped flat-leaf parsley

  6. 1 tablespoon 15ml Chopped fresh tarragon Salt - to taste Freshly-ground black pepper - to taste For The Leeks and Asparagus

  7. 8 Leeks (3" of green left on) (medium)

  8. 2 tablespoons 30ml White vinegar

  9. 2 lbs 908g / 32oz Thick asparagus - trimmed

  10. 2 tablespoons 30ml Chopped flat-leaf parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the Sauce Gribiche: Mash the cooked egg yolks in a bowl. Slowly whisk in the oil until thick and smooth; add the vinegar. Finely chop the cooked egg whites and add to the bowl along with the capers, parsley, tarragon, salt and pepper. Trim the leek roots, leaving the bulbs intact. To remove any sand, soak the leeks for 30 minutes in a bowl with water to cover and the vinegar. Drain and rinse well. Bring a large pot of salted water to a boil. Cook the leeks until tender, about 8 minutes; remove. Refresh under cold water, drain and pat dry. Cook the asparagus 3 to 4 minutes in the same boiling water. Refresh the asparagus as well. Arrange the vegetables decoratively on a platter. Spoon 1/4 cup of the sauce along the bottom of the vegetables. Sprinkle with the parsley before serving.


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