Asparagus with Smoked Salmon and Gribiche Sauce

Asparagus with Smoked Salmon and Gribiche Sauce
Photo by Quentin Bacon

Ingredients

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

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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