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.
tablespoons grapeseed or other neutral oil
cup drained capers, patted dry, plus 2 tablespoons caper brine
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the capers and cook, stirring, until most of the bubbling has subsided and the capers are crisp, 2 to 3 minutes. Using a slotted spoon, transfer the capers to a small paper towel-lined plate. Reserve the skillet, leaving the oil in it.
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