Roasted Asparagus with Sauce Gribiche
Prep Time
10minutes
Cook Time
20minutes
Prep Time
10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Pre-heat oven to 400°
  2. 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.
  3. 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.)
  4. 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.
  5. Remove asparagus from oven, plate, and spoon sauce* on top.
  6. * Sauce is great on chicken, fish, and vegetables.