Asparagus with Smoked Salmon and Gribiche Sauce

Asparagus with Smoked Salmon and Gribiche Sauce
Photo by Quentin Bacon

Ingredients

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

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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