Steamed Asparagus with Sauce Gribiche

Name: Steamed Asparagus with Sauce Gribiche
Yield: makes 4 or more servings
Ingredients: 1 1/2 to 2 pounds asparagus, trimmed and peeled; Salt and black pepper to taste; 1 cup Vinaigrette (page 600); 2 tablespoons chopped cornichons or gherkins; 1 teaspoon minced lemon zest; 1 hard-cooked egg (page 338), finely chopped; 2 tablespoons minced fresh chives or chopped fresh parsley leaves

December 14, 2011

Plain vinaigrette is lovely over steamed vegetables (or poached or grilled fish for that matter), but gribiche surpasses it. Just the thought of this bistro classic makes my mouth water. Other vegetables you can prepare this way: any vegetable you can steam and sauce—potatoes, broccoli, and carrots, for example.

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