Asparagus with sauce gribiche
The month of April is very special, as asparagus is in season. I really enjoy how these flavours meld together – the sharpness from the capers with the creamy eggs complements the asparagus perfectly.
Bringing my experience at Rose Bakery, Honey & Co and 26 Grains to my role at Young Space – a music and arts organisation based around a London record label – I set out to create an inspirational dining experience, in which people from different industries come together to eat and share ideas. I change my menu daily and always make sure the food is nourishing and delicious, as the first point of conversation is the food. For me, bringing people together like this is similar to having guests at home.
To drink
“Pungent asparagus and the fresh, salty, herbal flavours of the creamy sauce gribiche are beautifully complemented by the elderflower and green-apple character of Chapel Down’s Flint Dry 2021. This crisp, un-oaked wine features a medley of grapes from the English vineyard in Kent. It would also work admirably with the Butter Beans and Courgettes dish, as well as with the Wild Garlic Pappardelle.” – Anne Tupker, MW
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Ingredients
Serves 6
For the mayonnaise
Methods
Step 1
For the mayonnaise, whisk the 2 egg yolks in a bowl with the vinegar and mustard. Slowly pour in the oil, whisking continuously until pale and emulsified. Season to taste.
Step 2
Cook the 4 eggs in a pan of simmering water for 7½ minutes (for yolks that are just cooked through). Remove and drop into ice-cold water to stop them cooking further.
Step 3
Peel and roughly chop the eggs, add to the mayonnaise and then mix in the herbs and capers, tasting as you go along and season to your taste.
Step 4
Bring a pan of salted water to the boil. Break the woody ends off each asparagus by gently bending the stalks while holding the bottom ends and allow them to snap naturally. Cook the asparagus for 4-5 minutes, until they are vivid green but still firm.
Step 5
Strain and immediately refresh the asparagus in cold water to stop them cooking further. When ready to plate up, heat up a frying pan with some olive oil and warm the asparagus, then serve with the sauce gribiche on top.
