Asparagus with Sauce Gribiche and Fried Capers

• 份量: 4 servings
• 总时间: 25 minutes

配料

6 tablespoons grapeseed or other neutral oil

1/4 cup drained capers, patted dry, plus 2 tablespoons caper brine

3 tablespoons white balsamic vinegar

1 small shallot, minced

4 hard-cooked large eggs, peeled

2 tablespoons dijon mustard

2 tablespoons prepared horseradish

Kosher salt

1/2 cup packed fresh flat-leaf parsley leaves, chopped

1/3 cup packed fresh tarragon leaves, chopped

2 pounds asparagus, trimmed

步骤

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the capers and cook, stirring, until most of the bubbling has subsided and the capers are crisp, 2 to 3 minutes. Using a slotted spoon, transfer the capers to a small paper towel-lined plate. Reserve the skillet, leaving the oil in it.

In a medium bowl, combine the vinegar and shallot. Set aside for about 10 minutes. Halve the hard-cooked eggs. Add the yolks to the shallots; finely chop the whites. To the yolks, add the mustard, horseradish, caper brine and ½ teaspoon salt. Mash with a fork until smooth and creamy. Stir in the chopped egg whites, parsley, tarragon and 3 tablespoons of the oil from the skillet.

Return the skillet to high until the oil shimmers. Add the asparagus and ½ teaspoon salt and cook, tossing once or twice, until bright green with lightly charred spots, 2 to 4 minutes. Add 2 tablespoons water, then cover and reduce to medium. Cook until the asparagus is crisp-tender, 1 to 2 minutes. Using tongs, transfer to a serving platter. Spoon the sauce over the asparagus and sprinkle with fried capers.