Delta Asparagus with Gribiche

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asparagus.jpgBrandon Sharp, Solbar, Solage Calistoga

"Asparagus season is to California eaters what Opening Day is to baseball fans.  Add smoked pork, grilled chicken, or blackened fish to this one for a meal." - Chef Brandon Sharp, Solbar

(four servings)

  • 2 bu jumbo asparagus
  • 1/3 C Dijon mustard
  • 2 hardboiled eggs, chilled and roughly chopped
  • 2 T capers
  • 6 cornichons, chopped
  • 1 t fresh chopped tarragon
  • 2 t fresh chopped parsley
  • 2/3 C olive oil

Break off woody ends of asparagus, blanch in boiling salted water and chill.  Whisk the next six ingredients together and drizzle in the oil.  Spread a pool of the gribiche on top a chilled serving plate and lay the asparagus atop it.

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