Grilled asparagus with Gribiche

I love to grill, and still use an old charcoal grill, not one of the fancy gas grills. I firmly believe that cooking over coals enhances the flavour of the food. 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, it 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've probably prepared at least half of the recipes.

The Fat Radish was a small neighbourhood restaurant in New York. The intimate, no-fuss, vegetarian-biased menu was highly rated, and it was always filled with young hipsters, along with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.

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—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.