Asparagus with Smoked Salmon and Gribiche Sauce

Asparagus with Smoked Salmon and Gribiche Sauce
Photo by Quentin Bacon

Ingredients

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

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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