Asparagus with Egg Sauce

Asparagus with Egg Sauce

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Simple boiled asparagus is served with a French egg sauce inspired by the traditional 'gribiche'. The sauce includes hard boiled eggs, mustard, yoghurt and cornichons.


Serves: 4 

  • 500g asparagus, washed and peeled
  • Sauce
  • 2 boiled eggs, diced
  • 2 tablespoons mustard
  • 1 tablespoon oil
  • 1 shallot, minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons natural yoghurt
  • 2 tablespoon chives, diced
  • 5 cornichons or one gherkin, diced
  • 1 pinch salt and pepper, to taste

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Prepare the sauce by mixing all ingredients well. Refrigerate until ready to use.
  2. Add the asparagus to a saucepan then cover with water and add salt. Cook over medium heat until tender or for about 15 minutes.
  3. Cool until warm then serve with the egg sauce.

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