Plain vinaigrette is lovely over steamed vegetables (or poached or grilled fish for that matter), but gribiche surpasses it. Just the thought of this bistro classic makes my mouth water. Other vegetables you can prepare this way: any vegetable you can steam and sauce—potatoes, broccoli, and carrots, for example.
Recipe information
Yield
makes 4 or more servings
Ingredients
Preparation
Step 1
You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you don’t have to bring a large pot of water to a boil). To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water. Cook just until the thick part of the stalks can be pierced with a knife. To simmer, plunge into boiling salted water and cook until the thick part of the stalks can be pierced with a knife.
Step 2
While the asparagus is cooking, combine the remaining ingredients except the herb and blend with a fork.
Step 3
Drain the asparagus and serve hot or at room temperature, with some of the sauce spooned over it. Garnish with the herb.
White Asparagus with Aïoli
Step 4
White asparagus is produced by “blanching” the spears as they grow: dirt is mounded up around each stalk so it doesn’t develop chlorophyll—which is what turns it green. Steam or simmer as directed, giving it plenty of time to become tender. Serve warm, with Aïoli (page 603).
