View source for Potatoes and Asparagus Gribiche

{{RecipeSummary
|PrepTime=30 min
|CookTime=15 min
|Source=''Smitten Kitchen Every Day'' by Deb Perelman
|Yield=6-8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 large hard-boiled eggs, yolks separated, whites chopped
* 2 T dijon mustard
* 2 T white wine vinegar
* 6 T olive oil
* 1 T capers, brined variety
* 2 T finely chopped cornichons (about 4)
* 1 small shallot, minced
* 1/2 t kosher salt
* freshly ground black pepper

* 2 lbs small new or fingerling potatoes
* 1 lb asparagus, trimmed
* 1 T chopped fresh parsley, tarragon, or chervil

=== Preparation ===
Mash the yolks with the mustard in the bottom of a bowl.  Whisk in vinegar and oil.  Stir in capers, cornichons, chopped egg whites, shallot, salt, and pepper to taste.  Adjust the seasonings.

Place the potatoes in a medium saucepan and cover with 2 inches of salted water.  Bring to a boil, and cook for about 13 minutes, or until the top of a knife pierces through a potato with a little resistance.  Add the asparagus to the pot, and cook them together for 2 minutes.  Drain and rinse under cold water.  Let the potatoes and asparagus cool completely.

Cut the potatoes in halves or quarters, depending on their size, and place them in a large bowl.  Cut the asparagus into 1/2 to 3/4 inch segments, and add to the bowl.  Toss with gribiche sauce, and season well with salt and pepper.  Garnish with the herbs.

[[Category:Potatoes]]
[[Category:Asparagus]]
[[Category:Side Dish]]