Asparagus with Smoked Salmon and Gribiche Sauce
Tender asparagus spears served with delicate smoked salmon and topped with a rich, textured gribiche sauce made with eggs, capers, and fresh herbs. This elegant dish combines classic French flavors with simple preparation.
Ingredients
- •¼ cup mayonnaise
- •¼ cup sour cream
- •2 tablespoons fresh lemon juice
- •4 whole hard-boiled eggs
- •2 tablespoons drained capers
- •2 tablespoons chopped fresh parsley
- •1 tablespoon chopped fresh tarragon
- •1 tablespoon minced shallot
- •24 spears asparagus
- •½ whole lemon
- •1 tablespoon butter
- •1 teaspoon sugar
- •3 tablespoons extra-virgin olive oil
- •8 ounces smoked salmon
Cooking Instructions
- 1.
Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
10 min
- 2.
Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
20 min
- 3.
Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.
10 min
