White Asparagus with Sauce Gribiche and Prosciutto
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Gastrotools
Recipes from professionals
White asparagus in delicious company with sauce gribiche and prosciutto. Optionally serve the dish with good bread for a more substantial meal.
Servings
: 4
servings
Ingredients
2
hard-boiled eggs
4
tbsp
capers
2
cornichons
0.5
bunch
fresh herbs, e.g. chervil, tarragon and chives
1
dl
mayonnaise
Salt and pepper
8
white asparagus
12
slices
prosciutto, e.g. iberico ham
Fresh herbs for garnish, e.g. chervil
Avoid screen shutting off
Instructions
Sauce gribiche
Step 1/3
Chop the eggs, capers, and cornichons.
Step 2/3
Pick and chop the herbs.
Step 3/3
Mix all four components with mayonnaise, and season to taste with salt and pepper.
White asparagus
Step 1/5
Cut off the bottom few centimeters of the asparagus stems, peel them from the head downward, and cut them into bite-sized pieces.
Step 2/5
Cook them in lightly salted water for about 1-2 minutes, until tender but still with a bite.
Step 3/5
Place them in ice water.
Step 4/5
Arrange asparagus and sauce gribiche in a deep plate.
Step 5/5
Top with prosciutto and herbs.
