Grilled Asparagus Potato Salad with Sauce Gribiche

Ingredients

• 12 oz trimmed asparagus spears
• 8 oz new baby potato, cut in half (bite size)
• 2 tbsp vegetable oil
• 4 tbsp olive oil
• 1 tbsp lemon juice
• Salt and Pepper to taste
• Gribiche sauce

Gribiche Sauce

• 4 hard-boiled eggs
• 12 cornichons
• 1/4 c parsley leaves
• 3 tbsp chives (chopped)
• 2 cloves of garlic
• 2 tsp capers (rinsed)
• 2 tsp Dijon-style mustard
• 2 tbsp lemon juice
• 3/4 c olive oil
• 1/2 tsp black pepper
• Chopped parsely to garnish
• 4 grilled lemon wedges

Preparation

1. In a pot of boiling salted water, boil potatoes until tender, then remove and chill. Brush asparagus spears with oil, then season with salt and pepper. Grill on medium heat until tender; set aside.
2. To serve, cut asparagus spears into bite size pieces and toss with potatoes, olive oil, lemon juice, and salt and pepper; arrange on a platter. Top with gribiche sauce and garnish with chopped parsley and grilled lemon wedge.

Gribiche Sauce

1. Combine cornichons, parsley and chives. Peel and mince garlic. Put eggs in a food processor or blender with cornichons, parsley, chives, garlic, capers and mustard. Pulse to chop everything up and make a rough paste. Add lemon juice, oil, salt and pepper and process to get a rough paste.

• Servings: 4
• Type: Lunch, Dinner
• Categories: Recipes, VOL 8 - ISSUE 2 • SPRING 2020
• Tags: Dinner, Lunch
• Print