I love to grill, and still use an old charcoal grill, not one of the fancy gas grills. I truly believe that cooking over coals makes the food taste better. Yes, it takes more commitment, lighting the coals, cleaning the grill, and so on, but the flavour and smell of smoke make it all worthwhile.
This recipe is quite simple, and like every recipe from this book, is fantastic! I had to learn about Gribiche sauce, one of the classic French-style sauces. Click here for some history on this sauce. The sauce pairs amazingly with the grilled asparagus, I want this every time I grill.
I love to cook from this book, and I may have cooked at least half the recipes.
For more recipes from this cookbook click here.
Ingredients:
For the Gribiche sauce:
1/2 cup mayonnaise
1/2 tablespoon whole-grain mustard
Juice of 1/4 lemon
1 hard-boiled egg, diced very fine
2 tablespoons chives, snipped fine
Salt and pepper to taste
Mix all the ingredients together. Taste for salt and herbs. Set aside in the fridge to allow the sauce to come together.
For the asparagus:
! large bunch of asparagus spears
Zest of 1 lemon
Parmesan cheese (optional)
Salt and pepper to taste
Clean and peel the asparagus depending on how tender they are. Coat in olive oil, lemon zest, salt and pepper. Grill till the asparagus is cooked through.
Top with Parmesan cheese if desired. Serve with the Gribiche sauce.