Asperges Vertes, Sauce Gribiche

Spring in France arrives not with a calendar date but with the first asparagus. When the green spears push through the soil of the Loire Valley, we know that winter has finally retreated. And there is no preparation more perfect for these harbingers of warmth than Asperges Vertes, Sauce Gribiche.

 

Ingredients:

2 bunches green asparagus, about 24 spears

3 hard-boiled eggs

2 tablespoons capers, chopped

4 cornichons, finely diced

1 tablespoon Dijon mustard

Fresh parsley, chervil, and tarragon

Extra virgin olive oil

White wine vinegar

 

Trim the woody ends from the asparagus and peel the lower stalks if thick. Bring a wide pan of salted water to a rolling boil. Cook the asparagus for 2-3 minutes until just tender but still vibrant green. Shock immediately in ice water if serving cold.

 

For the gribiche, separate the hard-boiled eggs. Chop the whites finely and mash the yolks with mustard. Combine with capers, cornichons, and herbs. Bind with olive oil and a splash of vinegar—the texture should be spoonable but not liquid.

 

Arrange the asparagus on a platter and serve the sauce alongside, or pour it over the top for a more casual presentation.