Brandon 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)
Ingredients:
- 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
Directions:
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.
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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