Best 3 Grilled Asparagus Gribiche Recipes

**Grilled Asparagus with Gribiche Sauce: A Culinary Symphony of Spring Flavors**

As spring graces us with its vibrant bounty, asparagus takes center stage, inviting us to savor its tender spears. Grilled asparagus, with its smoky char and crisp-tender texture, is a delightful treat that showcases this seasonal delicacy. Paired with the rich and creamy gribiche sauce, a classic French condiment made with hard-boiled eggs, capers, and herbs, this dish elevates the humble asparagus to a culinary masterpiece. In this article, we present a comprehensive guide to preparing grilled asparagus with gribiche sauce, including a traditional recipe, a vegan alternative, and a refreshing asparagus and pea salad with gribiche dressing. Whether you're a seasoned grilling enthusiast or a novice cook seeking a simple yet sophisticated dish, this culinary journey will leave your taste buds dancing with joy.

Let's cook with our recipes!

GRILLED ASPARAGUS

Grilled Asparagus image

The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.

Provided by Anonymous

Categories Side Dish Vegetables Asparagus

Time 18m

Yield 4

Number Of Ingredients 3

Ingredients

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Steps:

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g

SHEET PAN LONDON BROIL WITH ASPARAGUS GRIBICHE

Sheet Pan London Broil with Asparagus Gribiche image

Gribiche is a dressing made of hard-boiled eggs and lots of punchy, acidic flavors. All those elements translate to a tasty sauce that takes roasted asparagus to unbelievable new heights-plus nicely balances the richness of a charred steak like London broil. And speaking of steak, that also gets bathed in a ton of flavors like lemon, Worcestershire, garlic and plenty of pepper to make sure every bite is thoroughly seasoned and perfectly tender. This is an easy sheet pan supper that is guaranteed to one-up the standard steakhouse fare!

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
4 cloves garlic, smashed
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak (1/2 inch to 1 inch thick)
3 large eggs
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup fresh parsley, finely chopped
2 tablespoons dried chives
1 tablespoon drained capers, roughly chopped
6 cornichons, roughly chopped
2 pounds pencil-thin asparagus, woody stems removed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs.
Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.)
While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat.
Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes.
For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes.
Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE

Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

Tips:

For the best flavor, use fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips.
Trim the asparagus spears before grilling. Cut off the woody ends of the spears, about 1-2 inches from the bottom.
To prevent the asparagus from sticking to the grill, lightly brush the spears with olive oil or cooking spray.
Grill the asparagus over medium heat for 5-7 minutes, or until the spears are tender and slightly charred.
Make sure to turn the asparagus spears halfway through grilling so that they cook evenly.
Serve the grilled asparagus immediately with your favorite dipping sauce, such as gribiche sauce, hollandaise sauce, or a simple vinaigrette.

Conclusion:

Grilled asparagus is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a great way to get your daily dose of vegetables and is also a good source of vitamins and minerals. With its simple preparation and delicious flavor, grilled asparagus is a dish that everyone can enjoy.