Asparagus with Smoked Salmon and Gribiche Sauce

Asparagus with Smoked Salmon and Gribiche Sauce
Photo by Quentin Bacon

Ingredients

  • 1 tablespoon butter
  • 8 ounces smoked salmon
  • 24 white and/or green asparagus spears
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh lemon juice
  • ½ lemon
  • 4 eggs
  • + 7 more ingredients
    • ¼ cup mayonnaise
    • 3 tablespoons extra-virgin olive oil
    • ¼ cup sour cream
    • 1 teaspoon sugar
    • 2 tablespoons capers
    • 1 tablespoon shallot
    • 1 tablespoon fresh tarragon

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. Cut off bottom 1 inch from each asparagus spear. Using vegetable...

View full recipe at Epicurious

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