Recipes - Asparagus with Sauce Gribiche - EcoStoof®
Asparagus with Sauce Gribiche

Asparagus with Sauce Gribiche

By: Iris van de GraafComments: 0

Adapted from a recipe by Janneke Vreugdenhil



1 kg white asparagus



2 eggs

1 teaspoon Dijon mustard

125 ml peanut oil

1 tablespoon white wine vinegar

½ tablespoon capers, roughly chopped

1 ½ tablespoons finely chopped herbs (preferably a mixture of chervil, tarragon and parsley)


  1. Peel the asparagus with a cheese slicer. Don't use a vegetable peeler!
  2. Put the asparagus and two whole eggs in a large pot of salted water. Bring to a boil and boil for 1 minute with the lid on the pot.
  3. Transfer the pot to the EcoStoof® for 20 minutes.


  1. Remove the eggs from the pot and plunge into cold water to cool. Peel and halve.
  2. Remove the yolks and place in a bowl with the mustard, vinegar and a pinch of salt.
  3. Whisk together until smooth.
  4. Add the oil while beating continuously, first in small drops and then in a thin stream until a thick mayonnaise has formed.
  5. Chop the egg whites coarsely and mix them into the sauce with the capers and herbs.
  6. Season to taste with salt and freshly-milled pepper.
  7. Lay the asparagus on a plate and serve the sauce gribiche in a small bowl alongside.



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