Potatoes and Asparagus Gribiche
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 15 min |
| Source | Smitten Kitchen Every Day by Deb Perelman |
| Yield / serves | 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.
