Iris| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 bunch asparagus woody stems trimmed
- 2 large eggs
- 6 cornichons (gherkins)
- 1/4 cup parsley
- 2 TBSP chives chopped
- 1 clove garlic
- 1 tsp capers
- 1 tsp Dijon mustard
- 1 TBSP lemon juice fresh
- 3 - 4 TBSP extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Ingredients
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Instructions
- Pre-heat oven to 400°
- Trim woody ends of a bundle of asparagus; drizzle with olive oil and sprinkle with good-quality salt (I prefer Maldon). Roast in oven, uncovered, for 20 minutes.
- While the eggs cook and sit, chop the cornichons, parsley, and chives. Peel and mince the garlic. (They'll need to go in a food processor eventually, so this step is really about getting a fine mince.)
- Gently peel eggs and place them, along with the cornichons, parsley, chives, garlic, capers, and mustard, into a food processor (or blender). Pulse to chop and make a rough paste. Add the lemon juice, oil, salt, and pepper. Pulse to combine. Check seasoning and adjust to taste.
- Remove asparagus from oven, plate, and spoon sauce* on top.
- * Sauce is great on chicken, fish, and vegetables.
