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.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at