Spring asparagus from Victory 44

Spring asparagus from Victory 44


Spring Asparagus with Toasted Walnuts and Sauce Gribiche

2 bundles of asparagus

½ c. walnuts (toasted)

1 lemon for zest and juice

1 Tbsp. chopped chives

1 bunch chervil (pick leaves)

Drizzle of walnut oil

Gribiche:

2 hard-boiled eggs, chopped

1 tsp. Dijon mustard

¼ c. olive oil

1 Tbsp. champagne vinegar

6 cornichons, minced

12 capers, minced

2 Tbsp. chopped chervil

2 Tbsp. chopped parsley

Salt and pepper

Mix the chopped eggs, capers, cornichons and dijon. Add vinegar and slowly stir and stream in the oil. The Sauce will look slightly broken which is exactly what you want. Fold in the herbs and season with salt and pepper.

Grill or roast the asparagus until just tender.

Arrange on a plate, zest the lemon over the asparagus while warm and drizzle with a little walnut oil and fresh lemon juice.

Add walnuts. Top with gribiche and fresh herbs.