Pan-Fried Asparagus with Gribiche Sauce
Ingredients
- about 10 stalks asparagus
- 20 grams butter
- 1 slice lemon
- salt
- sugar
Sauce gribiche
- 3 hard-boiled eggs (size M)
- 1 tablespoon white wine vinegar
- 1 teaspoon mustard
- a dash of cucumber water
- salt
- sugar
- pepper from the mill
- about 150 ml sunflower or rapeseed oil
- 2-3 pickled cucumbers
- 1 tablespoon capers
- a handful of fresh parsley
- some chives
Preparation
Hard-boil the eggs and let them cool.
Chop the hard-boiled eggs and mix with white wine vinegar, mustard, a dash of cucumber water, salt, sugar, and pepper.
Gradually add the oil while whisking to create a smooth sauce.
Stir in chopped pickled cucumbers, capers, parsley, and chives.
Heat butter in a pan over medium heat.
Add the asparagus along with a little liquid and season with salt and sugar.
Cook for about 8 minutes, depending on thickness, until tender and lightly browned.
Serve the asparagus with the Gribiche sauce.
Tips
Potatoes are a great side dish to accompany this recipe.
Adjust the cooking time based on the thickness of the asparagus stalks.
