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