German🥬 Vegetables

Pan-Braised Asparagus with Sauce Gribiche

Name: Pan-Braised Asparagus with Sauce Gribiche
Total time: 40 min
Yield: 2 servings
Cuisine: German
Ingredients: 10 fresh asparagus; 20 g butter; 1 slice lemon; ~¼ tsp salt; ~¼ tsp sugar; 3 hard-boiled eggs (size M); 1 tbsp white wine vinegar; 1 tsp mustard; to taste pickle juice; ~¼ tsp black pepper; 150 ml neutral oil (sunflower or canola oil); 2 pickled gherkins; 1 tbsp capers; 1 bunch fresh flat-leaf parsley; to taste chives; ~¼ cups walnuts

⏱ 40 min🍽 Serves 2

Fresh asparagus braised in a pan with asparagus stock and lightly pan-fried rather than boiled, preserving its full flavor. Served with Sauce Gribiche made from hard-boiled eggs, mustard, pickled gherkins, and fresh parsley—a perfect spring dish.

Adapted from a video by Thomas kocht

Mach Spargel lieber so

Watch on YouTube

Ingredients

fresh asparagus10
butter20 g
lemon1 slice
salt~¼ tspest.
sugar~¼ tspest.
hard-boiled eggs (size M)3
white wine vinegar1 tbsp
mustard1 tsp
pickle juiceto taste

Steps

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1
Wash the asparagus and use a vegetable peeler to evenly remove the outer skin from the lower portion. Shave off just 1–2 mm, then taste to check—there's no need to discard a large chunk of the base.
2
Place the peeled asparagus trimmings, a lemon slice, and cold water in a pot. Season with a pinch of salt and sugar. Bring to a boil, then simmer gently for 20 minutes like steeping tea. If the trimmings taste bitter, add a slice of dried white bread to help absorb the bitterness.
3
Separate the hard-boiled egg yolks and whites. Place the yolks in a blender, and dice the whites into small cubes. Finely chop the pickled gherkins as well.
4
Add the egg white cubes, 1 tbsp white wine vinegar, 1 tsp mustard, a splash of pickle juice, a pinch of salt, a bit of sugar, and black pepper to the yolks. Mix until slightly creamy.
5
Slowly add the oil while constantly stirring until you achieve a thick mayonnaise-like consistency.
6
Fold the capers, pickled gherkin pieces, and egg white cubes into the sauce. Finish by adding chopped chives and fresh parsley. Taste and adjust seasoning as needed.
7
Heat butter in a skillet over medium heat—not too hot to prevent burning. Arrange the trimmed asparagus in a single layer and season lightly with salt and sugar.
8
Add about 2 ladles of asparagus stock, cover the pan, and increase the heat. Let the liquid cook down completely until the asparagus is tender, about 8 minutes depending on thickness. Shake the pan occasionally to prevent sticking. Add a bit more stock before it completely dries if needed.
9
Once the liquid is nearly evaporated, continue cooking to lightly brown and caramelize the asparagus. It should bend slightly but remain tender, not mushy.
10
Plate the asparagus and spoon the Sauce Gribiche over the top. Optionally drizzle any butter remaining in the pan. Garnish with toasted walnuts or almonds.

Pan-Braised Asparagus with Sauce Gribiche

Ingredients

Steps

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