Delta Asparagus with Gribiche

| | Comments (0) | TrackBacks (0)
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)

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.

0 TrackBacks

Listed below are links to blogs that reference this entry: Delta Asparagus with Gribiche.

TrackBack URL for this entry: http://discover.winecountry.com/local-cgi/mt/mt-tb.cgi/2169

Leave a comment


Type the characters you see in the picture above.

Categories

Archives