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Steam slim asparagus spears by placing them flat in a skillet, adding a little water and simmering until just tender, 2-3 minutes at a simmer. Drain and cool on a sheet pan while making the sauce.

Peel three medium cooked eggs and slice one in half. Use the yolk, juice of one lemon, your best olive oil, chives, parsley and salt and pepper to
Make an emulsified sauce.

Chop the remaining white and additional two eggs. Add salt and pepper.

Dress the asparagus with the sauce and top with the chopped egg.

Voila. Gribiche.