Grilled Asparagus Potato Salad with Sauce Gribiche
Chef Lou Rice, Division Executive Chef, Springfield, Mo.
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
- 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.
- 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
- 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.
