Asparagus with Sauce Gribiche and Fried Capers | Christopher Kimball’s Milk Street

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Milk Street Recipe

Asparagus with Sauce Gribiche and Fried Capers

25 minutes

Asparagus with Sauce Gribiche and Fried Capers

The classic French sauce gribiche is similar to mayonnaise, but made with cooked, not raw, egg yolks, and seasoned with capers and herbs. For this dish, we used white balsamic vinegar instead of conventional wine vinegar because we preferred balsamic’s mild sweetness. And instead of adding capers to the sauce, we used caper brine; the capers themselves we fried to create a crisp garnish for the sauced asparagus. Finally, a dose of horseradish gave the sauce a welcome piquancy. When buying asparagus, choose spears that are similar in size; we preferred pencil-sized spears. The cooking time will vary slightly based on the thickness of the spears.

4

Servings

Tip

Don't be timid when patting the capers dry. Lay them out on paper towels, then press on them with additional towels. Removing the moisture minimizes splattering as they fry. Also, don't allow the oil to smoke during frying; it also is used in the dressing and to cook the asparagus, but will taste bitter if it gets too hot.

25 minutes

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