Asparagus with Fresh Herb Sauce Gribiche

Paul and I started dating 12 years ago, and quickly found that we had some pretty distinct food preferences. At the time, I professed to hate red meat, Paul loved it. I obsessed over salty briney flavors, which caused Paul to shudder. Time has made converts of us both. In fact, one of the first things I craved on a trip back to to North America from Haiti was a perfectly grilled steak. Paul's tastes have changed as well. Half a dozen years ago, when I first started making tangy sauce gribiche, I was on my own eating it. No longer. We like to make a big pile of asparagus and slather on this winning mustardy, eggy, French sauce gribiche. For the French cooking enthusiasts out there, I will note that this is my own, non-traditional version of the classic sauce gribiche.

Print Friendly and PDF

Yield: serves 4 as a side

  • 1 pound of asparagus, woody ends removed
  • 2 large hard boiled eggs, peeled
  • 1/4 cup mixed herbs (we use dill, tarragon, parsley & chives)
  • 2 small gherkin pickles (can also be called cornichons)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tablespoon capers, drained
  • 1/8 teaspoon black pepper
  • kosher salt to taste (will depend on the saltiness of your capers and pickles)


  1. Steam or grill the asparagus to your desired doneness.
  2. To make the sauce gribiche, chop the eggs, pickles and mixed herbs into a fine dice. Mix in the mustard, olive oil, vinegar, capers, and ground pepper. Stir well to combine the ingredients. Taste the sauce, and add salt, additional vinegar or oil to your preference.
  3. Serve the asparagus warm, room temperature or cold with the sauce drizzle over top, or passed alongside. 


  • This sauce is a great accompaniment to green beans, roasted or steamed new potatoes, beets, fennel etc.
  • A fun fact, this sauce was traditionally made as an accompaniment to boiled veal head.