Best 4 Grilled Asparagus Gribiche Recipes
Grilled asparagus gribiche is a classic French dish that combines the flavors of grilled asparagus, a tangy sauce made with hard-boiled eggs, capers, and herbs, and crispy fried onions. It is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The key to making a great grilled asparagus gribiche is to use fresh, high-quality ingredients and to cook the asparagus properly. Overcooked asparagus will be tough and stringy, so it is important to cook it just until it is tender-crisp. The sauce is also important, and it should be made with good-quality mayonnaise and fresh herbs. With a little care and attention, you can easily make a delicious grilled asparagus gribiche that will impress your friends and family.
Let's cook with our recipes!
GRILLED ASPARAGUS WITH MOZZARELLA
Steps:
- Mix all ingredients together and season with salt and pepper to taste.
- Preheat grill. Brush asparagus with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes or until just tender. Divide the asparagus among 4 plates and immediately top with a slice of the cheese. Drizzle with the lemon vinaigrette.
GRILLED ASPARAGUS
The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g
GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE
Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
- Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
- Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.
GRIBICHE (HARD-BOILED EGG) DRESSING
Steps:
- Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
- Do Ahead
- Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Tips:
- Choose the right asparagus: Look for asparagus spears that are firm and have tightly closed tips. Avoid spears that are limp or have brown or yellow spots.
- Trim the asparagus: Cut off the woody ends of the asparagus spears. The easiest way to do this is to hold the spear in one hand and bend it until it snaps. The woody end will snap off naturally.
- Blanch the asparagus: Blanching the asparagus before grilling helps to preserve its color and crispness. To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes, or until they are tender-crisp. Immediately remove the asparagus from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
- Grill the asparagus: Preheat your grill to medium-high heat. Brush the asparagus spears with olive oil and season with salt and pepper. Grill the asparagus spears for 4-5 minutes per side, or until they are tender and slightly charred.
- Make the gribiche sauce: While the asparagus is grilling, make the gribiche sauce. To make the gribiche sauce, hard-boil 2 eggs and finely chop them. Combine the chopped eggs with 1/2 cup of mayonnaise, 1/4 cup of chopped parsley, 1 tablespoon of capers, 1 tablespoon of chopped cornichons, and 1 teaspoon of Dijon mustard. Season the sauce to taste with salt and pepper.
- Serve the asparagus with the gribiche sauce: Arrange the grilled asparagus spears on a platter and spoon the gribiche sauce over them. Serve the asparagus warm or at room temperature.
Conclusion:
Grilled asparagus with gribiche sauce is a delicious and easy-to-make dish that is perfect for a summer meal. The asparagus is tender and crisp, and the gribiche sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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