Asparagus with Sauce Gribiche
0
Ingredients
- 20 thick green asparagus spears, bottom 2 inches trimmed
- 2 Tbs. drained capers, coarsely chopped
- 1 hard-boiled egg, chopped
- 1 Tbs. lemon juice
- 1 1/2 tsp. Dijon mustard
- 1/4 cup olive oil
- 1 Tbs. chopped fresh Italian parsley
- 2 Tbs. finely chopped shallot
- 1 Tbs. reduced-fat sour cream
- 1 Tbs. chopped fresh tarragon, plus 4 tarragon sprigs, for garnish
Instructions
1.
1. Whisk together oil, capers, shallot, parsley, lemon juice, sour cream, and mustard in small bowl. Fold in egg and tarragon, and season sauce with salt and pepper, if desired.
2. Bring large skillet of salted water to a boil. Add asparagus and cook 2 minutes, or until crisp-tender, depending on thickness. Transfer asparagus to baking sheet with tongs, and refrigerate to cool quickly.
3. Arrange 5 asparagus on each plate. Spoon 2 Tbs. gribiche sauce over each serving. Garnish with tarragon sprigs.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
77
Calories
2g
Protein
1g
Carbs
8g
Fat
0g
Fiber
Tips & Variations
Blanch vegetables
Blanching in boiling water then ice water keeps vegetables vibrant and crisp.
Season your water
Salt your pasta or vegetable water like the sea for better flavor.
Mise en place
French cooking relies on preparation - have everything ready before you start.
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