Fresh Asparagus Gribiche Recipes

GRILLED ASPARAGUS GRIBICHE

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 9

Grilled Asparagus Gribiche image

Steps:

Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.

Ingredients

1 1/2 pounds asparagus, trimmed
Olive oil, for brushing asparagus
Salt and freshly ground pepper
4 hard-cooked eggs, yolks only
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons capers, drained
6 cornichons, diced
1 1/4 cups extra-virgin olive oil
1/4 cup white wine vinegar

SAUCE GRIBICHE

This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes - almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce's optimal texture.

Provided by Julia Moskin

Categories quick, condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 9

Sauce Gribiche image

Steps:

In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1/2 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
3 tablespoons olive oil
1 tablespoon capers
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
Freshly ground pepper
1 tablespoon chopped parsley

ASPARAGUS WITH SAUCE GRIBICHE

Sauce Gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. It is also terrific over meat or fish or even potatoes! You can substitute 1/2 cup mayonnaise (or to taste) instead of making your own. Taste and add mustard and/or vinegar, if desired. Also, use your choice of fresh herbs.

Provided by threeovens

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Asparagus With Sauce Gribiche image

Steps:

Bring a large pot of salted water to a boil; prepare an ice water bath.
Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
Separate the egg and place the yolk into a large bowl; reserve the white for another use.
Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
Slowly whisk in oil until emulsified and thickened.
Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil.

Nutrition Facts : Calories 244.6, Fat 22.5, SaturatedFat 3.1, Cholesterol 155, Sodium 239.9, Carbohydrate 4.6, Fiber 2.2, Sugar 1.4, Protein 7.7

Ingredients

36 asparagus spears, trimmed
4 large hard-boiled eggs, peeled and separated
1 egg (see description)
1 1/2 tablespoons whole grain Dijon mustard (see description)
1 1/2 tablespoons white wine vinegar (see description)
fleur de sel (see description)
fresh ground black pepper (see description)
1/2 cup grapeseed oil (see description)
2 tablespoons capers, minced
2 tablespoons cornichons or 2 tablespoons pickles, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh chervil, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh cilantro, minced
12 sprigs parsley or 12 sprigs chervil, for garnish

GRIBICHE

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Yield Makes about 3/4 cup

Number Of Ingredients 8

Gribiche image

Steps:

Whisk together Dijon, vinegar, and oil. Stir in eggs, parsley, cornichons, and capers. Season with salt and pepper.

Ingredients

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon thinly sliced cornichons
1 tablespoon capers, rinsed and drained
Kosher salt and freshly ground pepper

More about "fresh asparagus gribiche recipes"

ASPARAGUS WITH GRIBICHE DRESSING - FOOD NOUVEAU

Web Apr 28, 2021 Add the gherkins, capers, salt, and pepper, and mix to combine. Add the chopped eggs and fresh herbs and very gently stir, …
From foodnouveau.com
Cuisine French
Servings 4

Fill a mixing bowl with cold water, then add plenty of ice cubes to make the water ice cold. (Make sure to keep a handful of ice cubes in the freezer to cool the eggs later on.)
Prepare a second small bowl of ice water. Gently place the two eggs in a small pot. Cover with water. Set over high heat and bring the water to a generous boil. Once the water boils, remove the pot from the heat, cover, and leave to rest for 10 minutes.
Peel the hard-boiled eggs. Chop the eggs: you can chop them finely to get a more cohesive dressing, or keep them chunky for visual appeal and a delicious texture. Set the chopped eggs aside.
Set the asparagus on a large serving plate. Spoon the gribiche dressing over and serve immediately with crusty bread.

Fresh Asparagus Gribiche Recipes

GRILLED ASPARAGUS GRIBICHE

SAUCE GRIBICHE

ASPARAGUS WITH SAUCE GRIBICHE

GRIBICHE

A classic French sauce starring hard-boiled eggs, gribiche gets its briny kick from cornichons and capers. It's great over steamed new potatoes or poached leeks or asparagus, and on bagels with lox.

More about "fresh asparagus gribiche recipes"

ASPARAGUS WITH GRIBICHE DRESSING - FOOD NOUVEAU

ASPARAGUS WITH SAUCE GRIBICHE RECIPE - VEGETARIAN TIMES

QUICK ROASTED ASPARAGUS WITH EGGS GRIBICHE

BEST FRESH ASPARAGUS RECIPES

ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE …

SAUTéED ASPARAGUS AND MORELS WITH GRIBICHE DRESSING

GRIBICHE: THE UNEXPECTED SPRING DRESSING THAT CAN TOP …

ROASTED SALMON & ASPARAGUS WITH SAUCE GRIBICHE

STEAMED ASPARAGUS WITH SAUCE GRIBICHE RECIPE | EPICURIOUS

BEST DELICIOUS WAYS TO USE FRESH ASPARAGUS RECIPES, NEWS, TIPS …

22 ASPARAGUS RECIPES TO PUT A LITTLE SPRING IN YOUR STEP - SERIOUS …

31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP

RECIPE: ASPARAGUS WITH SAUCE GRIBICHE - BOSTON MAGAZINE

GRILLED ASPARAGUS WITH SUNDRIED TOMATO GRIBICHE - CTV

ASPARAGUS WITH SAUCE GRIBICHE | HOUSE & GARDEN

ROASTED ASPARAGUS GRIBICHE | THE WIMPY VEGETARIAN

HOW TO MAKE ASPARAGUS WITH SAUCE GRIBICHE - BEST RECIPE

GRIDDLED ASPARAGUS WITH SAUCE GRIBICHE ON TOAST RECIPE | DELICIOUS ...

You'll also love

Related Search