Grilled Asparagus Gribiche

Perhaps the most requested recipe in my repertoire, Asparagus Gribiche blends the smoky, nutty taste of grilled asparagus with an old fashioned dressing that typically accompanies cold meats. Everyone who tries it wants more! I first had it at a Slow Foods dinner at the Inn at Castle Hill in Ipswich. The guest chef was Amanda Lydon (formerly of Truc and Upstairs on the Square and now at Straight Wharf Restaurant in Nantucket). She served this dish as a first course and blew everyone away. Given the limited capabilities of the Inn’s kitchen, Amanda had her sous-chef grill the asparagus over the stove burner flames using tongs.

Armed with the concept, I promptly started researching and experimenting with gribiche sauces until I arrived at the following version. Gribiche is essentially a mayonnaise, but it is made using hard-boiled eggs. The yolks make the sauce, the chopped whites are part of the garnish. It’s a very useful sauce, and I think it would work well as a topping for all sorts of grilled vegetables and also for grilled or baked fish.

Gribiche Sauce

• 3 hard-cooked eggs


• 1 teaspoon Dijon mustard


• 1 cup extra-virgin olive oil


• 1/4 cup white wine vinegar



• 1 garlic clove, finely minced


• 1 teaspoon finely chopped fresh tarragon leaves


• 1 teaspoon finely chopped fresh chives


• 2 teaspoons finely chopped fresh parsley leaves


• 2 teaspoons capers, drained


• 2 cornichons, finely diced (gherkins or other small dill/sour pickles)


• Salt and freshly ground pepper

Separate yolks from the whites. Cut the whites into strips, then cut into small dice. Set aside.
Put the yolks in a mixing bowl and mash into a paste. Add mustard and salt and mix thoroughly.
Whisk in the olive oil a little at a time until the mixture begins to emulsify and thicken. You can then add the rest of the oil in a steady stream while whisking. Whisk in the white wine vinegar in a slow stream. The final consistency should be velvety, but still runny (i.e. not as thick as mayonnaise).
Add the garlic, herbs, capers, cornichons and ½ of the reserved egg whites. Mix well and taste for seasoning and add more salt and pepper, if necessary.



















Grilled Asparagus

• 1 1/2 pounds asparagus, trimmed

You can grill the asparagus over charcoal, on a gas grill or using a grill pan. Not surprisingly, charcoal provides the strongest flavor, but all three methods work well.
Grill the asparagus stalks for 2 to 3 minutes on each side, or until just cooked through. The asparagus should be crisp/tender with some char marks (the combination of char flavor and gribiche is what makes this dish work).
Remove from the grill and place on a serving platter.
Drizzle the sauce over the asparagus. Garnish with the remaining egg whites.
Serve immediately.