Asparagus on Toast

Because my grandmother liked asparagus so much, my grandfather took special care with his plants. Now I am carrying on the...
Contributor

Gabriela Herman

Because my grandmother liked asparagus so much, my grandfather took special care with his plants. Now I am carrying on the tradition. For this recipe I like young asparagus. I cook them in a skillet even when I am working over a grill to make sure the smoky flavor doesn’t overwhelm, only heightens. I top the asparagus with gribiche, a French sauce, traditionally an emulsion of hard-boiled egg yolk and oil perked up with pickles and herbs. I like a rough-chopped version and prefer to use the whole egg. I quick-pickle my own carrots (which is very easy) and put them in the sauce, but if you prefer another pickle, don’t hesitate.

4
Servings
236
Calories Per Serving
Deliver Ingredients

Ingredients

For the Gribiche:

  • eggs
  • bunch fresh parsley, leaves picked and chopped
  • 6  Tablespoons  extra-virgin olive oil
  • kosher salt, to taste
  • scallions, finely chopped
  • pickled carrot, chopped, to taste
  • 1  Tablespoon  pickling liquid

For the asparagus and toast:

  • 16  thin asparagus spears, trimmed
  • 2  Tablespoons  butter
  • 1/2  lemon
  • kosher salt, to taste
  • slices sandwich bread, toasted

Directions

For the Gribiche:

Make the gribiche. Bring a pot of water to a rapid simmer over medium-high heat. Add the eggs and cook for 8 minutes. Drain, run under cold water, and peel. Refrigerate for at least 30 minutes to allow the yolks to set. Mix together the parsley and olive oil in a medium bowl. Generously season with salt. Add the scallions, pickled carrot, and pickling liquid. Chop the eggs, stir into the gribiche, and season to taste with salt. (Makes about 1 cup.) Keep the gribiche in the refrigerator until you are ready to serve. 

For the asparagus and toast:

Use any leftover on crostini, sandwiches, or salads or as a sauce for poached fish. Prepare the asparagus and toast. Cut the asparagus spears into 3-inch lengths. Heat a skillet over medium heat and add the butter. When it’smelted, add the asparagus and cook, turning the spears in the butter until they are bright green and just tender but not yet soft, about 3 minutes. Season to taste with lemon and salt. Place the asparagus on the pieces of toast, top with the gribiche, and serve.

Nutritional Facts

Total Fat
25g
36%
Saturated Fat
3g
13%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
2mg
0%
Fiber, total dietary
1g
4%
Phosphorus, P
1mg
0%
Sodium, Na
54mg
4%
Water
3g
0%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.