Asparagus with Egg Sauce

    40 minutes

    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.

    5 people made this

    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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