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Asparagus with Gribiche Sauce – Anthony Salemme
By Anthony Salemme, contributing chef
Serves 4
Fresh local asparagus is abundant right now, especially at Fourtown Farm in Seekonk, MA
A light complete meal or serve it as a side dish with grilled fish or chicken.
1 ½ pounds fresh Asparagus, ends trimmed and peeled about 1 ½ inches off bottom.
Place asparagus spears in boiling salted water, cook for 5 minutes. Immediately place in ice water to shock it and stop the steaming. Leave in ice bath for 5 minutes, then drain and place on a serving platter.
Gribiche Sauce
4 hard boiled eggs, diced
8 cornichon or gherkin pickles, chopped
1 shallot, peeled and diced fine
1 Tablespoon capers
3 Tablespoons sherry vinegar
1 cup olive oil
2 tablespoons Dijon mustard
2 Tablespoons parsley, chopped fine
2 Tablespoons chives, chopped fine
Salt and pepper
Combine all the ingredients except for the eggs in a bowl, mix well. Pour the sauce over the asparagus and toss until the spears are coated. Top with the diced eggs.
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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com