Ingredients

Method

For the sauce gribiche:
• 2 free-range eggs
• 1 t Dijon mustard
• 2 t white wine vinegar
• ⅓ cup extra virgin olive oil
• 2 T baby capers, drained and roughly chopped
• 2 Woolworths cornichons, finely chopped
• 2 T Italian parsley, finely chopped
• 1 T chives, finely chopped
• 1 t tarragon, finely chopped (optional)
• 2 bunches Woolworths asparagus, trimmed
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the sauce, bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 9 minutes. Transfer to iced water, then peel once cooled.

2. Separate the egg yolks from the whites. Finely chop the whites and set aside.

3. Mash the yolks with the mustard and vinegar until smooth. Slowly whisk in the olive oil to form a thick dressing. Stir in the chopped egg whites, capers, cornichons, parsley, chives and tarragon, if using. Season to taste.

4. Heat a griddle pan until very hot or prepare a braai. Toss the asparagus with the olive oil and season generously.

5. Grill the asparagus for 4–6 minutes, turning occasionally, until lightly charred and tender-crisp.

6. Arrange the asparagus on a serving platter and spoon over the sauce. Finish with a crack of black pepper and a few extra herbs, if you like.

Cook’s note: Gribiche is best served at room temperature and can be made a day ahead. It also pairs beautifully with roasted baby potatoes, grilled artichokes or poached salmon.

Find more asparagus recipes here

Photographer: Shavan Rahim
Food assistant: Bianca Jones