Side

Asparagus with white anchovy gribiche

Name: Asparagus with anchovy egg sauce (gribiche) recipe
Yield: 4
Ingredients: 2 bunches fat asparagus, trimmed; 200g mayonnaise; 40.00 ml roughly chopped cornichons; 40.00 ml baby capers; 40.00 ml finely chopped flat-leaf parsley; 40.00 ml finely chopped tarragon; 20.00 ml finely chopped chives; 8 white anchovy fillets, roughly chopped; 3 hard-boiled eggs, roughly chopped into 1cm pieces; 3 tsp Dijon mustard; 2 tsp chardonnay vinegar or white wine vinegar; 60ml olive oil; Finely grated zest of 1 lemon; Chervil sprigs and toasted sliced sourdough, to serve

Rate now

Jump to recipe

by delicious. team

delicious. team

Oct 23, 2024

"A lovely classic combination. I get excited when asparagus comes into season, and this is one of my favourite ways to serve it: lightly blanched and chilled, with a classic gribiche. We’ve also made the addition of marinated white anchovy, or boquerones." - James Cole Bowen

This recipe is by James Cole Bowen

2 bunches fat asparagus, trimmed
2/3 cup (200g) mayonnaise
2 tbs roughly chopped cornichons
2 tbs baby capers
2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped tarragon
1 tbs finely chopped chives
8 white anchovy fillets, roughly chopped
3 hard-boiled eggs, roughly chopped into 1cm pieces
3 tsp Dijon mustard
2 tsp chardonnay vinegar or white wine vinegar
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
Finely grated zest of 1 lemon
Chervil sprigs and toasted sliced sourdough, to serve

Method

1.

Blanch asparagus in a large saucepan of salted boiling water for 30 seconds- 1 minute, or until cooked and bright green but still with a bite. Refresh in iced water, drain, then pat dry with paper towel.
2.

To make the gribiche, place the mayonnaise, cornichons, capers, herbs, anchovies, egg, mustard, vinegar, oil and half the zest in a medium bowl. Season to taste and stir to combine.
3.

To serve, place asparagus with remaining zest in a large bowl, season to taste and transfer to a serving plate. Drizzle with a little extra oil. Spoon some gribiche over the asparagus and sprinkle with chervil. Serve with remaining gribiche and bread alongside.