Asparagus Egg Caper at Everett Reynolds blog

Asparagus Egg Caper. Gribiche is kind of like egg salad made into a sauce, french style, with hard boiled eggs, capers, parsley and thyme. Arrange asparagus on a serving platter, or individual plates; Add the oil in a thin stream, whisking constantly. Season with salt and pepper. Top with several dollops of the sauce and garnish with parsley or chervil sprigs. Drizzle olive oil over asparagus and top with the grated eggs and capers. Appears in cook's illustrated march/april 2007. In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Taste and season again with salt and pepper, if needed. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Drain and arrange on platter. Season with salt and pepper to taste. Fold in capers, cornichons, herbs, egg whites, and egg yolks; In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Make roasted or grilled asparagus topped with gribiche for your next spring brunch.

Arrange asparagus on a serving platter, or individual plates; Season to taste with coarse salt and freshly ground black pepper. Add the oil in a thin stream, whisking constantly. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Drain and arrange on platter. Make roasted or grilled asparagus topped with gribiche for your next spring brunch. In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Gribiche is kind of like egg salad made into a sauce, french style, with hard boiled eggs, capers, parsley and thyme. Drizzle olive oil over asparagus and top with the grated eggs and capers. Taste and season again with salt and pepper, if needed.

Grilled Asparagus, Egg and Caper Dressing — the thoughtful table

Asparagus Egg Caper In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Make roasted or grilled asparagus topped with gribiche for your next spring brunch. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Add the oil in a thin stream, whisking constantly. Top with several dollops of the sauce and garnish with parsley or chervil sprigs. Fold in capers, cornichons, herbs, egg whites, and egg yolks; Gribiche is kind of like egg salad made into a sauce, french style, with hard boiled eggs, capers, parsley and thyme. Taste and season again with salt and pepper, if needed. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. In a bowl, whisk together the egg yolk, lemon juice, mustard, capers and anchovy paste. Arrange asparagus on a serving platter, or individual plates; Season to taste with coarse salt and freshly ground black pepper. Drain and arrange on platter. Appears in cook's illustrated march/april 2007. Season with salt and pepper to taste. Drizzle olive oil over asparagus and top with the grated eggs and capers.